Is Vanilla Bean Paste Better Than Vanilla Extract? Here’s What the Experts Say

Vanilla bean paste vs. vanilla extract—which is best? The former has a more pronounced flavor, while the latter is subtler but incredibly impactful; each lends itself to a vast variety of desserts and even main dishes. We turned to a pastry chef and vanilla expert to determine which one rules and learned that the ideal product may hinge on personal preferences and the culinary creation in question (though both pros have a favorite).

Why We Love Vanilla So Much

Vanilla, as many home cooks and bakers may know, is something of an unsung hero ingredient, oftentimes playing second fiddle to more audacious flavors like chocolate. But for those with greater familiarity (or dare we say, more sophisticated palates), vanilla is a singular flavor, whichever form you choose.

Vanilla Bean Paste vs. Vanilla Extract

Both vanilla bean paste and pure vanilla extract are elevated staples made with real vanilla beans, which are actually thin, pod-like fruits that grow on Vanilla planifolia orchids of the genus Vanilla. The only edible fruit of the orchid plant, these pods contain thousands of tiny black specks, which can be scraped right into recipes, or used for extracts and vanilla products like vanilla powder, vanilla sugar, and vanilla bean paste.

What Is Vanilla Bean Paste?

Vanilla bean paste is a "baker's secret weapon," says Jennifer Boggiss, CEO and co-founder of Heilala Vanilla, a B-Corp certified vanilla producer. Her company's product is made from hand-picked vanilla beans and Madagascar vanilla bean extract and has less than five percent sugar, a tinge of thickener (xanthan gum), 14 percent alcohol, and is packaged in jars. 

Cold-press extraction: Different brands employ various extraction methods. Heilala's paste is produced using a three-month cold-press extraction process that gently draws out the full spectrum of flavor and aroma from the vanilla beans, Boggiss says. "This slow, careful method captures over 200 flavor compounds, including the most delicate and volatile ones that are often lost in heat extraction," she explains. 

Vanilla powerhouse: The time and effort are well worth it. "The result is a richer, more complex, and truer to the bean vanilla taste, one that professional chefs and passionate home bakers instantly recognize," she says.

What Is Pure Vanilla Extract?

Pure vanilla extract is made with real vanilla beans, alcohol, and water. Here too, Heilala uses a cold-press extraction process to secure the vanilla bean's intoxicating powers, yielding a fragrant amber liquid with a subtle yet complex flavor.

Why Pros Prefer Paste

Vanilla bean paste, as noted, delivers a robust vanilla taste, while pure vanilla extract is more delicate. While each is indispensable, vanilla bean paste seems to take the cake for some tastemakers. "I've switched almost entirely to vanilla paste in all my restaurant kitchens, and I love it," says Sofia Schliben, corporate pastry chef of JF Restaurants, the hospitality group behind several restaurants, including North Fork Table & Inn in Southold, Long Island, and Iris, in Manhattan. "I find the seeds add a more dynamic, multi-dimensional flavor." Boggiss concurs: "I have to admit, I've become a complete paste convert. I use it in just about everything!"

Don't Miss

Why You Should Be Baking With Olive Oil for Better-Tasting Desserts—Here’s How to Do It

Baking Soda vs. Baking Powder: The Differences Between These Popular Leavening Agents

How to Use Vanilla Bean Paste

"Vanilla bean paste is a wonderful option for desserts where you really want to feel the vanilla's presence," Schliben says. "I particularly love it in custards like panna cotta, crème brûlée, ganache, and ice cream."

Boggiss notes that vanilla bean paste is the star of the show in light-colored desserts and baked goods, allowing the full depth of real vanilla to shine. "Not only do you get that luxurious, layered flavor, but the tiny vanilla speckles also add an unmistakable visual cue of quality and authenticity—it instantly elevates both the taste and presentation of any recipe."

Vanilla in Savory Dishes, Yes Really

While vanilla bean paste is obviously a standout in sweets, it weaves its spell in savory creations, too. Boggiss says that its slightly viscous, syrupy texture blends beautifully into marinades, glazes, and sauces. "Vanilla adds incredible depth to savory dishes," she says. "It pairs especially well with seafood, poultry, and red meat," she says, referencing dishes like vanilla-cured salmon and slow-cooked beef cheeks with vanilla paste.

When to Use Vanilla Extract

Fear not: vanilla extract also wins plenty of plaudits; Boggiss and Schiben find that there's room in their kitchens for both products. "Pure vanilla extract is a beautiful choice when you want vanilla to play a supporting role, like in chocolate cake and cookies, where it enhances other flavors rather than leading," Boggiss says. It's an ideal option, she adds, when you're aiming for a clean finish, as with icings or glazes. Pure vanilla extract, sans sugar, delivers true, unadulterated vanilla flavor.

Dependable staple: Schliben takes a similar stance. "I use it in my favorite whipped cream recipe, which is sweetened with maple and balanced by the familiar note of vanilla extract," she says. "While it isn't as punchy as paste, it's been a staple in so many kitchens and recipes for a reason— it's a solid, reliable ingredient."

Nostalgic taste: Schliben also still uses vanilla extract when she wants a straightforward, nostalgic flavor, without the visible vanilla specks.

Interchangeable Products

Despite their distinctions and best uses, it's perfectly permissible to swap one for the other in most recipes. Boggiss emphasizes that Heilala's paste is low in sugar, which allows the seeds to remain suspended without diluting the concentration. "You can substitute 1:1 for extract, and as a guide, one teaspoon of Heilala Pure Vanilla Paste equals one whole vanilla bean," she says, adding that  a little really does go a long way, "You'll taste and see the difference."