When it comes to baking, the choice between vanilla bean paste vs. vanilla extract can significantly affect the flavour and texture of your desserts. Both have their unique qualities Understanding when to use each can help elevate your culinary creations.
Vanilla paste is a thick, syrup-like substance that contains actual vanilla bean seeds. This gives the paste a more intense flavour and a visual appeal, with specks of vanilla throughout your dish.
It’s perfect for recipes where the look and flavour of real vanilla beans are desired, such as custards, ice creams, and crème brûlée. The paste also offers convenience since it provides the rich taste of whole vanilla beans without splitting and scraping them.
Halal vanilla extract is a liquid obtained by soaking vanilla beans in a non-alcoholic solvent. It offers a smooth, versatile flavour that easily blends into various baked goods, making it a staple in most kitchens. If you’re following dietary restrictions or prefer a non-alcoholic option, the halal vanilla extract provides the same great flavour without compromising quality or religious beliefs.
So, which one should you use? If you’re looking for a robust and authentic vanilla taste with visible vanilla bean specks, vanilla paste is the way to go. However, halal vanilla extract is your best bet if you need a versatile ingredient that can easily be mixed into any recipe.