Vanilla Bean Paste

Vanilla Bean Paste with real Bourbon vanilla seeds

Taylor & Colledge Vanilla Bean Paste is a spreadable, organic Bourbon vanilla paste, densely speckled with real vanilla seeds. No artificial vanillin, no tedious scraping of pods – one teaspoon is all you need for full flavor.

The Taylor & Colledge Vanilla Bean Paste is an aromatic Bourbon vanilla paste made from real vanilla pods, finely streaked with tiny black vanilla seeds. It comes in a practical 50g tube and replaces liquid vanilla extract one-to-one – one teaspoon of paste for one teaspoon of extract. This is how you bring that dark, well-rounded Bourbon aroma to ice cream, creams, and pastries, and you can see it in the little dots.

Sweet, full-bodied, densely speckled

The vanilla paste has a warm, rounded scent of real Bourbon vanilla, with that creamy, sweet depth for which the pods of Madagascar are prized worldwide.

On the palate, the entire bouquet unfolds – full, velvety, with a subtle caramel sweetness in the finish. The visible seeds remain as tiny black dots in dough and cream, immediately marking any panna cotta or vanilla ice cream as authentic, artisanal work. Unlike thin vanillin, the paste carries the full, natural character of the whole pod – an aroma that does not evaporate in the oven.

One teaspoon for ice cream, cream, and shortcrust pastry

A heaping teaspoon is enough for most recipes – for cake batter, glaze, cream, or a scoop of homemade ice cream. The thick paste is easy to dispense from the tube without making a mess. It is vegan and contains no artificial additives.

It is particularly effective where you want the vanilla to be visible: in light buttercream, crème brûlée, or shortcrust pastry for vanilla crescents. It pairs brilliantly with vanilla and fine sugar and rounds off rice pudding, porridge, or a cappuccino. Wherever a recipe calls for liquid vanilla extract, the paste can be used in the same amount – practical if you don't feel like scraping a pod.

Taylor & Colledge from Brisbane since 1897

Taylor & Colledge has been refining vanilla in Brisbane, Australia, since 1897 – over 125 years of experience packed into a small tube. In its very first year, the house received its first award for outstanding vanilla.

The pods come from the best locations around the equator: from Madagascar, the Comoros, and Papua New Guinea. The classic, golden-sweet Bourbon profile originates in Madagascar, where around 80 percent of the world's vanilla is produced. The Comoros provide a spicy, woody note, while Papua New Guinea offers a delicate, fruity one – but the rich Bourbon aroma remains the defining characteristic of this paste. Over the years, Taylor & Colledge has built long-standing relationships with farming families and supports them in expanding their harvests.

As a member of the Sustainable Vanilla Initiative, the house is committed to stable, natural vanilla. What comes from the fields is sorted, tested, and gently processed into vegan paste until it reaches its full aroma. You can find more from the range in the Taylor & Colledge Shop. It is truly remarkable what a single teaspoon can do.

Add at the end to keep the seeds visible

Keep the tube well-sealed and in a cool place, and the paste will remain smooth for a long time. For light creams and ice cream, add it only at the end so that the fine seeds remain visible and the aroma does not cook away.

One teaspoon per 200 g of dough or 200 ml of liquid is a good guideline – you can be more generous according to your taste. A hint of it also works well in coffee or pancake batter on Sunday mornings.

Organic control number AU-BIO-107 Non-EU Agriculture