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You all know my favorite saying:

“Always measure vanilla with your heart.”

That is not exactly scientific, but it sure does taste good! To piggy-back off of last months post on which type of vanilla to use, let’s get into the nitty gritty of measuring vanilla. 

 

1 Teaspoon Vanilla Extract = 1 Teaspoon Vanilla Paste =

1/2 Teaspoon Vanilla Powder = ~ 2 inches of Vanilla Bean*

 

2 inches of Vanilla bean is subjective as beans can be as skinny as a stick or as wide as a chubby thumb in addition to a huge variation in length. 2 inches is for an average healthy dainty pinky thick vanilla bean. Those emaciated toothpick beans at the grocery store will need more.

Single Fold = Regular Strength = Use exactly as the recipe states

Double Fold = Double Strength = Use half of what the recipe calls for

Triple Fold = Triple Strength = Use a third of what the recipe calls for

 

This refers to how much vanilla bean by weight is extracting in a volume of alcohol and is subject to government regulation. There is a lot of bad info on the internet stating you only need a few beans per liter or not weighing beans at all. These may make a delicious vanilla infused alcohol, they will never meet government standards for extract.

This also does not determine how long an extract takes to make. You might be able to make a usabale extract in under 6  months, but it won’t be excellent. Nothing beats time in bringing out the hundreds of flavor notes hidden inside the vanilla bean.

 

Vanilla Powder and Paste need liquid and heat to release its full flavor. They are desirable for speckled presentations as ground vanilla bean will not dissolve.

 

Vanilla paste is a wonderful hybrid of sorts, blending the ease of extracts with the visual benefits of powder. This is made using vanilla beans, corn syrup or other syrupy sweetener, and alcohol. It is ready to use quickly, that very same day it is made. Although waiting a few weeks is best. Using corn syrup over other sweeteners helps keep the vanilla bean specks in suspension. This is desirable because any stirring will add air and the natural bacteria of the environment, potentially shortening its shelf life. The best way to store paste is at room temperature, low humidity, and pouring a little alcohol on top. Pour it off into a clean bowl, measure out what you need, and replace the alcohol. Never store paste (or extract) in the refrigerator. This can easily cause condensation with the container and mold will grow. 

Extract has a shelf life of 10 years, easily, if well stored. Paste has a shelf life of up to 3 years. Powder 2 years. Vacuum sealing fresh powder should extend its life.