“I don’t like powders or pastes, and that ain’t what it takes to love me…”
Ok. I realize that reference may only make sense to those of you who listened to country music in the 1970’s and remember Jim Stafford’s witty little ditty entitled Spiders and Snakes. Those were the days of 45’s and for the record (no pun intended,) the real song went something like this:
She said,
I don’t like spiders and snakes,
And that ain’t what it takes
To love me, you fool, you fool.
I don’t like spiders and snakes,
And that ain’t what it takes
To love me, like I wanna be loved by you.
But I digress. Getting back to powders and pastes, I like them very much and so should you. Here’s why…
As the edible fruit of Vanilla planifolia (fragrans), Vanilla tahitensis and Vanilla pompona, vanilla beans are these orchids enduring, culinary gift. Fragrant, exotic and versatile, vanilla beans may be used whole or chopped, sliced lengthwise with the seeds scraped out and added to a wide array of food and drink. Used to infuse coffee or cooking oil, dress up desserts, flavor baked goods, impart a delicate essence to sauces, or even refine chocolate, vanilla beans—with their unique look, texture and aroma—treat cooks to a subtle, sensual, visual and tactilely rewarding experience in the kitchen.
On the downside, whole vanilla beans are pricey, sometimes prohibitively so, and if you’re cooking for yourself, your family or even guests of your bed & breakfast inn, you many not always have the flexible cash or need to warrant splurging on whole vanilla beans in the quantity you’d like. Fear not dear cooks, there are ways around this issue.
Pure vanilla bean paste is an absolutely fabulous alternative when you want or require the look of real vanilla bean without the hefty price. Typically crafted using the essence of vanilla beans, vanilla bean seeds (and/or sometimes the pods) and suspended in a natural, vegetable gum base such as carogene, pure vanilla bean paste (sometimes referred to as puree) provides cooks with the finest aspects of vanilla in one bottle. Used as a substitution in any recipe calling for vanilla extract (although sometimes at differing amounts,) vanilla bean paste imparts the look of real vanilla bean to dishes where presentation matters, such as Creme Brulee or Fast & Fabulous Fruit Pizza.
And because one 4 fluid ounce bottle of vanilla bean paste costs roughly the same as a vial of 3 whole vanilla beans, and since the same 4 fluid ounce bottle of paste contains approximately 12 tablespoons, an amount roughly equal to 12 whole beans (or 4 vials containing 3 beans each,) I can only assure you that for about the same price, the above example of pure vanilla bean paste will go further, last longer and serve more recipes than a vial of 3 whole beans, which makes it desirably more cost effective.
One caveat—choose a premium vanilla bean paste. Why? Premium pastes ensure the likelihood of obtaining a product made from high quality, viable vanilla beans and not exhausted ones. Additionally, premium pastes are made with pure vanilla bean seeds—not just the pods—which means you’ll skip the added potential for bitter flavoring. As with pure vanilla extracts, pure vanilla bean pastes can be crafted from Bourbon, Mexican, Tahitian and Indonesian vanilla beans or a blend. Follow the guidelines under Sweet, Velvety Love: How To Get To First Base With Pure Vanilla Extract for additional notes on flavors and varieties.
Pure vanilla bean powder, while also not as exotic as a whole vanilla bean, is another great alternative. Like vanilla bean paste, vanilla bean powder is less expensive to cook or bake with than whole vanilla beans and imparts a terrific, smooth, sweet flavor. Differing from extract because it contains no alcohol and will not evaporate in liquids, pure vanilla bean powder is a great substitute for cooks longing for true, rich vanilla flavor in a convenient powder form. Ground from whole beans, vanilla powder dissolves easily in liquids, imparting an even touch of vanilla flavor to drinks, sauces and salad dressings. Vanilla bean powder can also be sprinkled onto finished dishes such as French toast or a fresh-from-the-oven cake, much in the manner you might use a sprinkling of powdered sugar or cinnamon.
As far as any caveats to vanilla bean powder—you should consider the base used in creating the powder. Some bases contain a dextrose or sucrose which means added sweetness, some use maltodextrine which is slightly less sweet, but still something to consider if you are wary of adding extra sugar to your diet or recipe. Also, check the ingredient list on the bottle to ensure the vanilla bean powder you choose is derived from natural ingredients and not synthetic ones.
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{ 3 comments… read them below or add one }
I’ve never come across vanilla paste in person before. Does it have the same intensity as working with a whole bean?
Also, for what its worth, I wanted to share the love: don’t buy vanilla beans from your local grocery store since its such a rip off! I recently made a purchase from www. organic-vanilla.com where I was amazed with how much further my money could go (~1/2 lb vanilla beans [which is somewhere around 25-50 beans] + less than 2 day shipping = ~$20 vs buying ~4 vanilla beans at the grocery store for more than $20).
Mike – Great point! Buying in quantity & shopping around, especially at online retailers, can save big bucks as long as you’re purchasing from a trusted source. The first time I ever bought whole vanilla beans was at Dean & Deluca. While I love their store (did I mention I love their store?) and its convenience, unfortunately it’s not always the most cost-effective place to shop.
Thanks for the heads up on organic-vanilla.com. I’ll have to look into them.
Also, you asked if pure vanilla bean paste has the same intensity as working with a whole bean. It’s close, no cigar, but also depends. What variety of vanilla bean are you comparing and from what bean is the vanilla bean paste derived? The only way you’re truly going to get the intensity of working with a whole vanilla bean (potential bitterness and all) is to work with a whole bean. That said, if you bake often (or use vanilla frequently in other cooking), I believe the pure vanilla bean paste is a decent compromise.
Vanilla bean seeds are the key and make all the difference in the world. While the paste may not pack quite the punch of a whole bean, I prefer it to vanilla extract as it has a smoother, balanced, fuller flavor plus the addition of vanilla bean seeds.
There are 2 main reasons for using pure vanilla bean paste as compared to a whole vanilla bean: cost and convenience. While I tend to replace vanilla extract in my recipes with pure vanilla bean paste, if I really wanted my vanilla to stand out in a recipe or drink, I’d go with the whole bean every time.
One more thing to consider: fold. In terms of vanilla, fold refers to the level of concentration in a product. For instance in pure vanilla extract, 2 fold means 2 times the level of vanilla bean used per gallon of carrier or liquid solvent than standard vanilla extract, 3 fold means 3 times the level of concentration and quadruple fold is 4 times the level. I’m not sure if pure vanilla bean paste comes in varying folds or concentrations as well, but it is something to be aware of irregardless.
Hope that clears things up!
Wow, that’s cool. I’ve also never come across vanilla paste. What a great concept!