Both are real vanilla, they just behave differently. Vanilla extract disappears into the batter and gives you flavour all the way through, so it’s your everyday go to for cakes, biscuits and custards.
Vanilla paste brings the flavour plus those visible black seeds, which is why it’s the one for panna cotta, buttercream, ice cream and anything where you want people to see the vanilla.
Our 50ml range covers both, in traditional and alcohol free, plus a sugar free extract.
Which one lives in your pantry? 👇