We are all familiar with vanilla extract, the most popular flavor in the world. Now Nielsen-Massey offers us the same full-bodied vanilla flavor with a unique twist: the addition of the distinctive vanilla seeds called "specks". Using vanilla bean paste saves the effort of scraping the seeds from the whole vanilla bean.
There is no trick to using vanilla bean paste as an alternative to extract or whole beans. Measure for measure, it is the same. One teaspoon of vanilla bean paste equals one vanilla bean or one teaspoon of vanilla extract. Use vanilla bean paste's thicker viscosity in icing, frostings, puddings, custards, ice cream, sauces like creme anglaise and sabayon. Vanilla bean paste is also ideal for savory sauces as well.
As a testament to the quality of their product, Neilsen-Massey recently received the "Superior" rating from The American Institute of Baking -- for the 16th year in a row! Each bottle contains 4 ounces.