Vanilla paste is made by gathering the insides of vanilla pods before binding them together with a gelling agent - sodium alginate (see Spherification under our “New Techniques” page for more information!). Used in much the same way as vanilla extract i.e. baking, this is also commonly used in drinks such as lattes.
The key difference is that vanilla paste is far more interesting. Made up of the insides of vanilla pods, naturally occurring black speckles are present which can really add to the appearance of foods such as ice cream.
|Ingredients:||Vanilla beans, sugar syrup (wheat and sugar beet origin) and sodium alginate E401|
|Allergens:||No allergens present|
|Minimum Shelf Life:||12 Months|
|Storage Instructions:||Store in airtight container at room temperature, avoiding temperature fluctuations. Store away from direct sunlight.|