[Sca-cooks] Re: vanilla

[johnna holloway]

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Here's the writeup for one version of it.

An exclusive cold process method extracts the essence
from selected vanilla beans grown on the island of Madagascar.
The essence is combined with vanilla bean seeds and infused
into an all-natural base, creating a pure vanilla bean paste with
an intense, delicious flavour that retains the full bouquet of pure
vanilla. A convenient replacement for vanilla beans in any recipe.
Because it contains vanilla bean seeds, the paste adds an
all-natural, gourmet appearance to foods, such as ice cream,
gelato, creme brulee, whipped cream, cakes, and icings.
32 ounce/944 ml container.

One tablespoon of vanilla paste equals one
tablespoon of vanilla extract or one vanilla bean.
Kosher pareve, certified by the Chicago
Rabbinical Council.
Ingredients: sugar, water, vanilla extract,
vanilla beans, and gum tragacanth (a natural thickener).

See also
http://www.nielsenmassey.com/PR08142001.htm


Why would one use it?

It's shelf stable, meaning that it lasts and doesn't evaporate
like the extracts. Also it may be easier to measure and subject
to less spillage and waste than vanilla extract.

Johnnae llyn Lewis   Johnna Holloway



Iasmin deCordoba wrote:

>  In addition to the vanilla beans and
> extract being sold at highway robbery prices, there was also a bottle
> about the size of a regular aspirin or booboo-profen bottle that held
> vanilla paste. I looked at the ingredients and while I can't remember
> all of them exactly, it did list vanilla and gum tragacanth as major
> ingredients (there were only a few more and none of them seemed odd or
> non-natural, but I'm blanking on what they were).
>
> I'm curious what this vanilla paste would be used for today, obviously,
> but isn't it interesting the ingredients? I wonder if they didn't do
> something like this in preparation of period stuff either in candies or
> pharmaceuticals.
>
> Iasmin
>
>
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