Equador Tahitensis vanilla bean paste

These particular vanilla come from Carmela’s farm in Ecuador, the original homeland of all vanilla species. We’ve spent years searching for Tahitensis of this quality. Occasionally, we would come across an exceptional grower—but always in such limited quantities that it was nearly impossible to offer their vanilla at scale. That all changed when we discovered this remarkable producer!
 
The authentic flavor of this vanilla, grown in its ancestral terroir, is two to three times more intense and complex than anything we’ve encountered before. It’s with great joy that we share with you these true treasures from Ecuador.
 
All Tahitensis-type vanillas have a subtle aniseed note, making them ideal for frozen desserts—but don’t stop there! They’re also excellent in savory dishes like carpaccio, poke bowls, and more.
 
The vanilla paste is made with our vanilla extract, sugar, whole vanilla flesh, vanilla seed (caviar), guar gum, xanthan gum, 100% natural vanillin and a dash of extremely powerful extract (20x). It is used as an extract (0.5% of the recipe) and is generally used for recipes that have a liquid issue (such as ice cream and yogurt) or recipes where you want to see grains of vanilla in suspension such as homemade ice cream, crème brûlée, etc. The professional vanilla paste is available in one kilo and 10 kilo formats.