There are choices when it comes to baking with vanilla: vanilla paste, vanilla beans and pure vanilla extract. Vanilla beans are characterized by their vanillin content, lustrous, oily appearance, and a wonderful evocative aroma. Every vanilla bean is graded by hand to ensure you obtain the best possible quality time after time. In order to prevent your vanilla beans from becoming dry, always store it in a clean and airtight container. Bourbon vanilla beans are botanically known as Vanilla planifolia or Vanilla fragrans and originally came from the Gulf Coast of Mexico. Vanilla beans may vary in flavor and fragrance when they are grown in different parts of the world. Soil and climate differences as well as methods of curing imbue unique qualities in beans.
Vanilla beans can be used for several times based on how strenuously you've used them. For instance, if you keep a vanilla bean in a pitcher of lemonade or a container of mulled cider or wine, your vanilla bean can still contain a lot of flavor when the beverage is gone. However, if you soak a vanilla bean in a hot cream mixture then scrape out the seeds and pith, you can have some flavor left in the pod, but it won't be strong. After using the vanilla beans, rinse and dry them. Beans which have been used once or twice can also be ground up and used to add additional flavor to ice creams, cookies and many other foods.
Vanilla paste is a small jar of the scraped-out vanilla pod, so you're going to get that super fragrant, candy, speckled end product with the convenience of a quick scoop of the teaspoon. Vanilla extract appears in so many sweet recipes that it’s almost automatic to add it in when you’re preparing cookies or cakes, so when you see the words “vanilla extract” replaced with “vanilla bean paste” you might have to do a double take before you realize that these are quite the same thing. Vanilla extract is made by infusing vanilla into some sort of alcohol which then bakes off during baking leaving the vanilla flavor behind. Vanilla bean paste is made by infusing vanilla beans into a thick, sweet syrup made with sugar, water and some sort of thickener. The primary difference is that the vanilla beans are scraped into the paste, so you get all of those lovely little vanilla bean specks in whatever you’re baking along with the vanilla flavor!
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