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Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
Product Description
Size: 4 oz.
Nielsen-Massey is pleased to offer a pure vanilla extract that meets its unwavering quality standards and allows a lower price point to both its customers and consumers. Utilizing our exclusive cold process method, we have developed a pure vanilla extracted from a blend of selected vanilla beans. This product, labeled specifically as a Pure Vanilla Extract, is available in 4 ounce, 8 ounce, quarts and gallon bottles for both the retail and food service markets.
Product DetailsSize: 4 oz.
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Customer Reviews
Most Helpful Customer Reviews
33 of 33 people found the following review helpful
By alexei27
Size Name:4 oz.
Easily 5 stars if you like vanilla. Its much cheaper than whole beans, and tastes very much like pure vanilla, with none of the bitterness or alcohol taste of extract.
It's a bit different in texture than I expected...it is more of a thick syrup, due to the other ingredients (sugar basically).
I bought it initially because we make homemade tapioca, but I have been putting a drop in my coffee also!
Highly recommended.
I would love to hear a comparison with the other vanilla paste brands on Amazon...as this is the only one I have tried so far.
It's a bit different in texture than I expected...it is more of a thick syrup, due to the other ingredients (sugar basically).
I bought it initially because we make homemade tapioca, but I have been putting a drop in my coffee also!
Highly recommended.
I would love to hear a comparison with the other vanilla paste brands on Amazon...as this is the only one I have tried so far.
28 of 28 people found the following review helpful
Size Name:4 oz.|Amazon Verified Purchase
DESCRIPTION
The 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.
EQUIVALENCES
According 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".
USING
Like 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 alchohol. "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).
RECOMMENDATION
Use "extract" for deserts which will be substantially cooked (enough to drive the alchohol off). Use "paste" or "powder" for uncooked (or lightly cooked) deserts.
SUGGESTION
Puddling-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. Kal Pure Stevia Extract Powder -- 3.5 oz. 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 on Knox gelatin, 1 teaspoon of vanilla powder, and sweetener to taste. Then add flavorings if desired, such as mint or lemon zest.
The 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.
EQUIVALENCES
According 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".
USING
Like 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 alchohol. "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).
RECOMMENDATION
Use "extract" for deserts which will be substantially cooked (enough to drive the alchohol off). Use "paste" or "powder" for uncooked (or lightly cooked) deserts.
SUGGESTION
Puddling-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. Kal Pure Stevia Extract Powder -- 3.5 oz. 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 on Knox gelatin, 1 teaspoon of vanilla powder, and sweetener to taste. Then add flavorings if desired, such as mint or lemon zest.
25 of 25 people found the following review helpful
By Busy mom
Size Name:4 oz.
I LOVE this stuff! It is so handy and goes a long way. It has a syrupy consistency and is packed with vanilla bean caviar. This gives your food that extra special gourmet taste. I love putting it in whipped cream, frosting, icing, cakes and scones. It would be great anywheree you use vanilla extract or vanilla beans. If you like to make desserts, you really need to try this!
Most Recent Customer Reviews
5.0 out of 5 stars
Love it!
The quality is unbelievable. Makes such a difference in my baking, cookies, cakes, quick breads taste so much better now.
Published 14 days ago by Dawn
5.0 out of 5 stars
My first vanilla bean paste
This is definitely the best vanilla flavoring I've used in 10+ years of home baking.
I would like to point out that this paste does still have some alcohol content... Read more
I would like to point out that this paste does still have some alcohol content... Read more
Published 16 days ago by Will F.
5.0 out of 5 stars
Smooth solid flavor
The 5 star rating is deserved because the consistency is easy to handle and the full bodied flavor held up against other ingredients in my recipe. Read more
Published 19 days ago by Sharon Wilson
3.0 out of 5 stars
well.....
1st ingredient sugar, 2nd water, 3rd vanilla extract, 4th vanilla beans. It's not really a paste but a thick liquid. Probably not worth the price but not bad.
Published 24 days ago by amartin
5.0 out of 5 stars
Good Stuff!
I love the intense vanilla flavor and the ease of use of this product. More flavorful that most liquid vanillas.
Published 27 days ago by Marilyn M. Turner
5.0 out of 5 stars
YUUUUM
yum yum yum yum yum. Oh so very much better than "flavoring" or "abstract". This may be the greatest thing to ever happen to vanilla since Vanilla Ice. Just saying.
Published 1 month ago by Andrew Dejong
4.0 out of 5 stars
Great product
Shipped quick and just as described.
Had a hard time finding this product. Used it and it was fresh and worked super in my recipes.
Had a hard time finding this product. Used it and it was fresh and worked super in my recipes.
Published 1 month ago by Kristina King
5.0 out of 5 stars
second bottle
This is the second time I've bought this bland/form of vanilla. vanilla. Love it. Taste a tiny bit right out of the bottle and you'll know why...no bitter taste.
Published 1 month ago by J. G. Rowinsky
5.0 out of 5 stars
Decadently Rich
Very yummy, decadently rich vanilla bean paste. Adds a depth of flavor I hadn't been able to find since real Mexican vanilla.
Published 1 month ago by Patois
4.0 out of 5 stars
Liked the beans
It has a different result from vanilla extract because the beans will show at your finished recipe unless it's a very dark one, like chocolate. Read more
Published 1 month ago by Raquel
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