Pastes, Powders & Sugar

Tahitian Pure Vanilla Bean Paste

Tahitian Pure Vanilla Bean Paste is crafted from Nielsen-Massey’s Tahitian Pure Vanilla Extract, along with real bean specks from the vanilla pod. Tahitian vanilla  is a favorite of pastry chefs around the world for its floral, fruity flavor profile that is often described as cherry-like. The paste’s thick consistency (similar to molasses) enables you to add more delicious vanilla flavor without thinning out batters or sauces.

Pastes, Powders & Sugar

Tahitian Pure Vanilla Bean Paste

Tahitian Pure Vanilla Bean Paste is crafted from Nielsen-Massey’s Tahitian Pure Vanilla Extract, along with real bean specks from the vanilla pod. Tahitian vanilla  is a favorite of pastry chefs around the world for its floral, fruity flavor profile that is often described as cherry-like. The paste’s thick consistency (similar to molasses) enables you to add more delicious vanilla flavor without thinning out batters or sauces.

Quantity sizes in fluid ounces
  • 4
  • 32
  • Professionals
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  • Sweet ideas: ice cream, fruit pies, pudding, pastry creams
  • Savory ideas: salad dressing, beurre blanc sauce for seafood 
  • Beverage ideas: smoothies, shakes, martinis, margaritas, gin fizzes  
  • Other ideas: oatmeal, yogurt  
  • Chef’s notes: Tahitian Pure Vanilla Bean Paste can be used as a direct, one-to-one replacement for extract when you want the distinctive look of vanilla bean specks. Use Tahitian Pure Vanilla Bean Paste in place of  Madagascar Bourbon or Mexican vanilla to see how the flavor profile gives your favorite dishes a unique twist.

Tahiti is the most populous island in French Polynesia, located in the South Pacific. The island is composed of two mountain ranges and its tropical climate makes it ideal for growing vanilla.

Vanilla grown in French Polynesia and Papua New Guinea is the Vanilla tahitensis Moore orchid species, a cross between Vanilla aromatica and Vanilla fragrans species, which were brought to the area in the mid-1800s and successfully combined. The resulting beans are known for being especially plump and moist.

Tahitian vanilla is cured differently than vanilla grown in Madagascar or Mexico. Mature beans are stacked in a cool place for five to ten days until they are completely brown. They are then rinsed in clear water, a process unique to this area of the world. For the next month, growers expose the beans to the gentle morning sun for three-to-four hours a day. In the afternoon, they wrap the beans in cloth and store them in crates until the next morning, to promote transpiration.

Little by little, the water evaporates, causing the beans to shrink. Throughout this phase, the bean pods are smoothed and flattened by hand between the thumb and index finger. After a month, when the vanilla has received its fill of sunlight, the beans are left for 40 days to dry in a shaded and ventilated spot, which reduces their moisture content.

Cane Sugar, Water, Tahitensis Vanilla Extract Varietals, Vanilla Beans, Gum Tragacanth (a natural thickener)

  • Kosher Certified
  • Gluten-Free Certified
  • All-Natural
  • Allergen-Free
  • GMO-Free

1 tablespoon vanilla bean paste = 1 whole vanilla bean = 1 tablespoon vanilla extract = 1 tablespoon vanilla powder

What Chefs Have to Say

About our products

"It’s no secret, both for cooking and baking, always use the best ingredients. What’s the point of investing time to create something and use average ingredients? Vanilla Extract and Vanilla Bean Paste are my favorites, as well as the Lemon Extract. I like using the Vanilla Bean Paste, as it is the closest to using fresh vanilla pods with all the glorious little seeds, and the consistency doesn’t interfere with the recipes.”

Eric lanlard UK Chef, TV Host, Master Pâtissier and Cookbook Author