Nielsen-Massey Pure Vanilla Bean Paste for Baking and Cooking, 4 Ounce Jar

This vanilla bean paste is a game-changer. I will never go back to regular vanilla extract. Here’s why I’m obsessed:Incredible Flavor and Aroma: The flavor is rich, complex, and delicious. It’s so much more fragrant and flavorful than regular vanilla extract. It elevates everything you put it in.Real Vanilla Bean Specks: You can actually see the tiny vanilla bean specks in the paste, which not only looks beautiful in your recipes but also adds an extra layer of authenticity and quality. No more scraping vanilla bean pods.Easy to Use: You can substitute it 1:1 for vanilla extract.Great Value: While it’s a bit pricier than regular extract, I think the quality makes it. Also, I don’t compare it to buying other vanilla extracts, I compare it to the price and hassle of using real vanilla beans.Try it! You won't be disappointed!

Just buy it!! I've been making homemade vanilla and wrestling with vanilla beans for years! I still make it however when I want to make ice cream or a vanilla cake this works beautiful instead of guys the beans and stripping the pods.It's quality, tastes great and it's a good price for the quantity.

I’m obsessed with this vanilla bean paste! Unlike regular extracts, this one actually contains real vanilla bean—you can see the tiny specks in your batter or frosting, and it makes a big difference in both flavor and appearance.Yes, it’s more expensive than extract, but it’s so much more flavorful—richer, more aromatic, and more "real." It brings a depth of flavor that you just can’t get from standard vanilla extract

Wish I could give this 10 stars. A professional baker turned me on to this and it has elevated every scone, cookie, frosting and cake that I've baked. It adds a unique and exotic vanilla flavor to everything without the expense and waste of using a full vanilla bean.

Always good taste is unbelievable

This stuff smells fantastic! I opened the bottle and a few minutes later my wife asked what is was as she could smell it. Asked what I was going to do with it and the first thing that came to mind was adding it to pancakes. She immediately asked me to make pancakes for dinner. It tastes incredible.

DESCRIPTIONThe product is actually a mostly-sugar syrup with black specks of ground vanilla beans. I expected a more intensely "vanilla" product than "extract", but the "paste" is actually less intense.EQUIVALENCESAccording to the label: "1 Tbs. vanilla paste = 1 Tbs. vanilla extract = 1 vanilla bean". In reality, my guess is that the paste is about half the strength of "extract". Caveat, the alchohol in vanilla extract is probably a substantial portion of the vanilla-ish flavor in "extract".USINGLike any syrup, it is slow to mix with cold ingredients or in cold water. It generally requires warming or vigourous mixing to mix uniformly.COMPARISON TO "EXTRACT"> "Extract" is vanilla flavor in alcohol. "Paste" is ground vanilla in sugar syrup. In my limited experience, "extract" is more intensely "vanilla" but the alcohol flavor interferes with use in uncooked (or lightly cooked) desserts--for example, in home-made ice-cream, or in a glass of vanilla-milk, or pudding.Example: I make a faux-chocolate pudding with a tropical fruit called "black sapote", milk, Knox Gelatin Knox Original Gelatin (32-Count Envelopes), Unflavored, 8-Ounce Boxes (Pack of 2), sugar, and vanilla. Vanilla paste or powder works well for this purpose, but it takes alot of paste---about 1 1/2 "heaping" teaspoon per cup of pudding.> The "paste" has the advantage of not evaporating (which can happen to extract kept for a year or two).COMPARISON TO "POWDER"> "Powder" is simply ground vanilla; "paste" without the sugar. Bakto Flavors Ground Vanilla Beans , Pack of 3-1.1 OZ. In my opinion the powder is perhaps twice as intense as paste, but is comparably more expensive> "Powder" is easier to mix than "paste".> The lack of sugar makes it possible to make sugar-free desserts.> Like "paste", the powder cannot evaporate.> Some folks may find the brown specks objectionable in some desserts (but that applies to the "paste" as well).> The powder can add an unwelcome gritty texture to pudding etc, which are supposed to be smooth.RECOMMENDATIONUse "extract" for deserts which will be substantially cooked (enough to drive the alcohol off). Use "paste" or "powder" for uncooked (or lightly cooked) deserts.SUGGESTIONPuddling-like gelatin deserts made with milk (or real 1/2 & 1/2), gelatin, and vanilla can be lower calorie (particularly with stevia) and more nutritious than egg and starch based puddings. Vanilla is the base to which you add other flavors, just as you start with white paint and add tints to make colored paint. The basic recipe is one pint milk, one packet of Knox gelatin, 1 teaspoon of vanilla powder, and sweetener to taste. Then add flavorings if desired, such as mint or lemon zest.> Click on “Stoney” just below the product title to see my other reviews, or leave a comment to ask a question.

Great quality vanilla flavor!! A little bit goes a long way! Definetely buying again!