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Nielsen Massey Vanilla Paste
7 recommendations
monikareti's recommendation
First to recommend
The was once vanilla extract (pure vanilla suspended in alcohol).There was once a vanilla bean (very expensive bean that you have to slice with love to remove the little vanilla specs.) Now there is vanilla paste, and you want it. It is the inside of a vanilla bean (specs and all!) in a sugar syrup that is so delicious you want to drink it from the bottle. (via Williams Sonoma)
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Updated Sep 11, 2006
seantimberlake's recommendation
It's all about the beans, baby.
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Updated Jun 6, 2007
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seantimberlake's recommendation
Makes sense to use a paste instead of extract, to keep your liquid measurements in check
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Updated Mar 4, 2007
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KRiSTOPHERDUKES thinks this is useful
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protogarrett's recommendation
Um, it's vanilla. While pricey, it's worth it, for that perfect vanilla flavor and aroma!
Updated Jun 6, 2007
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glennglasser's recommendation
it's the good stuff your grandma used. (via hereandthere123)
Updated Sep 11, 2006
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esh thinks this is funny
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hereandthere123's recommendation
So much more flavor than vanilla extract. Makes all the difference in baking.
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Updated Sep 11, 2006
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esh thinks this is useful
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charlessiegel's recommendation
There is just no substitute for the real thing. Good vanilla beans can be a little (OK, a lot) expensive, but the pure flavor that comes from using the seed from a vanilla bean is just amazing compared to extracts.
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Updated Jun 6, 2007
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Kristine thinks this is smart
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