[KYHeirloomer]

The pix you linked to is Nielsen-Massey's vanilla extract. They are among the top suppliers in the world.

I like using their vanilla bean paste, which is the extract with vanill bean seeds added back in. Makes the mixture more syrupy.

You use them one-to-one, but I feel the paste has a richer, more rounded taste.

[Alina]

hello,

i saw on Amazon, there is Bean Paste and Extract, which one would you personally suggest?

thanks

[KYHeirloomer]

I've only recently discovered the paste myself. And, as indicated above, I really think it has a deeper, more well rounded flavor. So that's what I've been using.

They can be substituted for each other in any recipe, I understand. The paste is thicker and syrupy, sort of like thin honey, whereas the extract is thinner and watery.

However, I'd guess that most people are more familiar with the extract. And almost all recipes specify it.

I think if I were new to using vanilla I'd start with the extract. Then maybe try a small jar of the paste, to see if it made any difference in the things I cooked.

[Alina]

Thanks KYHeirloomer. I have contacted Nielsen Massey distributor in France. Yes, they do supply to industrial companies but they don't sell to individual like me. Fortunately, the sales director is nice, she suggested that i call one boutique that sells only haute gamme epices, including Madagascar Bourbon. I will be contacting them soon.

thanks.

[chucha]

As you've mentioned, coumarin is something you want to avoid as is "vanilla extract" containing vainillin produced with lignin (from wood) or guayacol (petrochemical). Unfortunately some unethical people have tainted Mexican Vanilla's reputation by using these substances and labeling them "extract."

Now the good news, Mexico does have some truly excellent and trustworthy vanilla extract. Pretty much the only vanilla you will find in my kitchen is the 2X extract from Gaya. I think it's fabulous. I've visited their plantations, and have absolute confidence in their production. (www.gayavaimex.com)