Paste
Gourmet vanilla is truly a gift to the culinary world, treasured by chefs and food connoisseurs worldwide for its remarkable quality and delectable flavor. The visually alluring vanilla pods are free of any defects, while the sweet and floral scent is further enhanced by a subtle essence of chocolate.
This refined and stabilized product serves as an outstanding option to elevate the taste and aroma of baked goods and desserts to new heights. Every time you use gourmet vanilla, you are indulging in a world-renowned flavor that uplifts your cuisine to a whole new level.
The exceptional quality of this culinary treasure inspires creativity and encourages chefs to push their limits, making every dish a truly magnificent masterpiece.
Paste at a glance
Paste from Vanilla Fair: Vanilla Paste, Madagascar vanilla cured at our Maroantsetra production sites. Supply is on quotation, from 50 kg per order, with specification sheets and samples on request. We export worldwide; our main markets are France, Germany, the United States, Canada, Japan, South Korea and the United Arab Emirates.
Estimate the quantity for your recipe or production with the formulation simulator; grades, curing and extraction terms are explained in the vanilla lexicon.
Available in
- Format
- 100 g – 5 kg
Buyer's guide
What is vanilla bean paste?
Vanilla bean paste carries two things at once: the flavour of a vanilla extract and the black specks of real vanilla seeds. Across the trade, pastes follow the same idea, an extract plus visible seeds in a sweet base, usually thickened, but the recipes differ. One leading brand thickens with gum tragacanth, another with carrageenan, and an industrial paste maker uses no thickener at all1,2,3. Two pastes with the same name can behave differently in your recipe.
Vanilla Fair's Vanilla Paste combines 70% vanilla seeds and 30% vanilla extract in a sugar-based formula with inverted sugar and no added alcohol, made from premium Madagascar vanilla pods: a thick, dark brown paste with visible seeds and a rich, intense vanilla taste with balanced sweetness.
Formats available
- Jars of 100 g, 250 g, 500 g, 1 kg and 5 kg.
- Custom bulk packaging for larger orders and industrial use.
- 12 to 24 months at +12 °C to +19 °C, closed, away from air and light.
Applications and typical use
Paste is the format of choice when the seeds must show: custards and pastry creams, ice cream bases, sauces, cakes and drinks, hot or cold. There is no industry standard for converting pods into paste: brands publish anything from one teaspoon to one tablespoon of paste per bean, and a French house states that 5 g of its paste equal 3 g of pod1,2,4. Run a bench trial, then size your volumes with the formulation simulator.
How it is made
Bourbon-method curing has four stages: killing, sweating, drying and conditioning5. Killing is done by dipping green pods in hot water, at 60 to 80 °C for about 3 minutes in published practice6; in our own curing, pods are dipped at 63 °C for about 3 minutes. Much of the aroma forms close to the seeds: in the green pod, the vanillin precursor glucovanillin is stored mainly in the tissue around the seeds, and curing releases the vanillin7. Seeds and vanilla extract then go into the sugar base.
Specifications to request
- Composition: share of seeds and extract, type of sugar, any thickener.
- Origin of the seeds and of the extract (Madagascar Vanilla planifolia for ours).
- Labelling: in the EU, "natural vanilla flavouring" may only be used when at least 95% of the flavouring component comes from vanilla8.
How to order
Paste is a gourmet format in jars from 100 g or in bulk packaging, with a minimum order of 50 kg, all formats combined; quoted per project, with samples on request. To sell a paste under your own brand, see our OEM and private label service: in the EU, the company whose name appears on the pack is the operator responsible for its food information9.
See also: vanilla caviar for pure seeds, gourmet vanilla pearls, vanilla extracts, with or without seeds.
Questions buyers ask
What is the difference between vanilla paste and vanilla extract?
An extract is a liquid made to bring flavour. A paste adds a large share of visible seeds and a thicker, sweet base: ours combines 70% seeds and 30% extract in a sugar-based formula.
How much paste replaces one vanilla pod?
There is no standard: brands publish one teaspoon to one tablespoon of paste per bean. Test your recipe, then plan quantities with the formulation simulator.
What is the minimum order for vanilla paste?
50 kg per order, all formats combined: jars from 100 g or custom bulk packaging, quoted on request, with samples.
Sources
Industry and regulatory facts, each with its source. Vanilla Fair figures come from our product sheets.
- Nielsen-Massey Vanillas, Madagascar Bourbon Pure Vanilla Bean Paste
- Heilala Vanilla, Vanilla Paste
- Native Vanilla, Industrial Vanilla Paste
- Norohy (Valrhona), Pâte de vanille Madagascar bio Vanifusion
- FAO INPhO, Vanilla: Post-harvest Operations
- Eurovanille, Your Vanilla, Our Expertise
- Odoux et al., Annals of Botany (2003), Localization of beta-D-glucosidase activity and glucovanillin in vanilla bean
- EUR-Lex, Regulation (EC) No 1334/2008 on flavourings, Article 16
- EUR-Lex, Regulation (EU) No 1169/2011 on food information to consumers, Article 8