Vanilla Bean Paste

Rodelle Vanilla Bean Paste adds depth and the beauty of vanilla bean flecks in any application. Made with real Madagascar Bourbon vanilla extract and ground vanilla beans, this rich, pourable paste delivers deep vanilla flavor and beautiful dark bean specks in every recipe without the hassle of splitting and scraping a vanilla bean pod. Bakers love the concentrated flavor, gourmet appearance, and convenience of achieving vanilla bean results with a simple spoonful.

Use it 1:1 in place of vanilla extract or vanilla beans in custards, cheesecakes, ice cream, frosting, whipped cream, yogurt, coffee drinks, and anywhere the look of real vanilla beans makes a difference. Or, for even more vanilla impact, use together with vanilla extract!

• Real Vanilla Bean Specks: Made with ground vanilla beans for visible flecks in every recipe.
• Rich Madagascar vanilla flavor with the convenience of ready-to-use vanilla bean paste.
• Great for coffee drinks, smoothies, yogurt, whipped cream, ice cream, cocktails, and baking.
• Sizes: Available in 2 oz (59 mL), 4 oz (118 mL) jars and 32 oz (946 mL) bottles; search Where to Buy or contact our commercial team for business inquiries).
• Ingredients: Sugar, Water, Pure Madagascar Bourbon Vanilla Extract (Water, Ethanol, Vanilla Bean Extractives), Gum Acacia, Xanthan Gum, Exhausted Vanilla Beans (ground), Exhausted Vanilla Seeds
• Easy Substitution: 1 tsp vanilla paste = 1 tsp vanilla extract = 1 vanilla bean.
• Gluten Free | Kosher certified
• Rodelle does not utilize peanuts or tree nuts on its production floor. Contact us for other allergen questions.

Vanilla bean paste bridges the gap between vanilla extract and whole vanilla beans. It’s made by blending real vanilla extract with finely ground vanilla beans and gums, which naturally thicken the mixture. The result is a concentrated paste that packs all the flavor of a whole vanilla bean in a convenient jar. It’s a luxurious and versatile ingredient that adds depth, complexity, and intense flavor to a wide array of dishes ranging from both savory to sweet. Vanilla paste is a great product to try out if you’d like to take your baking up a notch from using vanilla extract!

Many bakers consider vanilla paste the best of both worlds: the convenience of vanilla extract paired with the rich flavor and visual appeal of real vanilla beans. Customers frequently use it when they want a more elevated vanilla experience without the expense or preparation required for whole vanilla bean pods.

The biggest visual advantage: the ground vanilla beans create those beautiful dark specks you see in premium custards, crème brûlée, vanilla ice cream, artisan baked goods, whipped cream, buttercream frosting, and specialty coffee drinks. Those visible flecks instantly add a handcrafted, gourmet appearance.

When to use vanilla paste vs. vanilla extract:

• Use vanilla paste when the look matters: custards, cheesecakes, frosting, ice cream.
• Use vanilla extract when flavor alone is the goal: batters, doughs, sauces.
• Both deliver the same Rodelle vanilla flavor, choose based on what shows up in your final dish.
• Try them together for double the vanilla impact!

Q: What is vanilla bean paste?
A: Vanilla bean paste is a thick blend of real vanilla extract and ground vanilla beans held together with a natural gum thickener. It delivers the full flavor of vanilla plus the visual beauty of real vanilla bean specks, ideal for any recipe where you want both.

Q: How do I substitute vanilla paste for vanilla extract?
A: Use a 1:1 ratio: 1 teaspoon of vanilla paste replaces 1 teaspoon of vanilla extract. It also replaces 1 whole vanilla bean. No other adjustments needed.

Q: Why use vanilla bean paste instead of vanilla extract?
A: Vanilla bean paste offers the same ease of use as vanilla extract while adding real vanilla bean specks and a richer visual presentation. Many bakers choose paste for recipes like frosting, custards, cheesecakes, whipped cream, and ice cream where both flavor and appearance matter.

Q: Does vanilla bean paste taste different from vanilla extract?
A: Vanilla bean paste delivers the same recognizable vanilla flavor as extract, but many users describe it as richer, deeper, and more indulgent thanks to the inclusion of real vanilla bean particles. It also adds visual appeal that extract cannot provide.

Q: Is vanilla paste good for baking?
A: Vanilla paste holds up beautifully in heat and is especially popular in custards, cheesecakes, frosting, cookies, cakes, and ice cream. The dark vanilla bean specks create a premium, bakery-style appearance while delivering rich vanilla flavor.

Q: Where can I buy vanilla bean paste?
A: Rodelle Vanilla Bean Paste is available at major grocery stores and online retailers. Use our Where to Buy tool to find a location near you.

Q: What is vanilla bean paste made of?
A: Rodelle Vanilla Paste contains: Sugar, Water, Pure Madagascar Bourbon Vanilla Extract (Water, Ethanol, Vanilla Bean Extractives), Gum Acacia, Xanthan Gum, Exhausted Vanilla Beans (ground), Exhausted Vanilla Seeds.

Q: What recipes work best with vanilla bean paste?
A: Vanilla bean paste is especially popular in frostings, custards, crème brûlée, ice cream, cheesecakes, whipped cream, cakes, cookies, coffee drinks, smoothies, yogurt, milkshakes, and cocktails. Anywhere you want visible vanilla bean flecks and authentic vanilla flavor, vanilla paste is a great choice.

Q: Does vanilla bean paste need to be refrigerated?
A: No. Store Rodelle Vanilla Paste in a cool, dark place with the lid tightly closed. Refrigeration is not required and can cause the paste to thicken. Use within 2–3 years for best flavor.