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Both have their place in baking, but the best one depends on what you’re making.
Vanilla extract is a great all-rounder for cakes, cookies, muffins, and everyday baking.
Vanilla paste is perfect when you want a richer vanilla finish and those beautiful vanilla specks in buttercream, cheesecake, custard, and desserts where vanilla is meant to shine.
Save this for later next time you’re choosing between the two. ❤
From hot cross buns to Easter cupcakes, vanilla cheesecake and buttercream, vanilla paste is one of those small ingredients that makes a big difference. It adds rich flavour, beautiful vanilla seeds, and a more premium finish to your favourite Easter bakes.
If you are baking this Easter, vanilla paste is perfect for recipes where you want vanilla to be seen as well as tasted. Fold it through buttercream, swirl it into cheesecake, or add it to cupcakes for a warm, natural vanilla flavour.
A little vanilla paste goes a long way when you want your Easter baking to feel extra special.
#naturalvanilla
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From vanilla beans to paste to vanilla extract kits, everything is made for rich flavour, beautiful aroma and quality you can see.
Because good baking starts with good ingredients.
#naturalvanillastore #naturalvanilla #realvanilla #bakingingredients
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We are proud to say that Natural Vanilla is the only Australian-owned company producing vanilla products in Australia!
While many vanilla brands sold here are owned offshore, our vanilla is made, bottled, packaged and distributed locally from our facility in the Fremantle region of Western Australia.
From sourcing and extraction through to packing and dispatch, everything happens here. Australian hands. Australian standards. Australian care.
From WA, we supply kitchens and makers across Australia and around the world.
This matters to us.
Ownership matters.
Where things are made matters.
Natural Vanilla. Australian through and through.
#naturalvanilla #supportlocal #thevanillaman
Proudly Australian Owned. Read More »
It’s the bottle you reach for when baking feels familiar and comforting. Weekend pancakes, simple cakes, warm desserts made without thinking too hard – always there when you need it.
Naturally alcohol free. Keep it in your pantry. #naturalvanilla
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This vanilla cake has range. Light, fluffy, buttery, and it holds its shape under frosting. It’s the kind of classic you will make once, then keep on repeat.
Swipe for the recipe! #naturalvanilla
Make your own vanilla extract at home. It smells amazing, looks beautiful, and it feels oddly satisfying to make something proper from scratch. Each kit includes 25 g Tahitian vanilla pods from Papua New Guinea and a 250 ml swing-top bottle.
These are Grade A (gourmet) pods, so you get strong flavour with fewer pods and less waiting time. They also look beautiful, so they can be part of the presentation.
Use your homemade vanilla extract in baking and desserts, ice cream, drinks, sauces, and even brewing or distilling.
Link in bio to shop the DIY Vanilla Extract Kit.
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Vanilla slice at home is easier than you think. The secret is good vanilla and patience while the custard sets.
This Australian classic has three layers. Crisp puff pastry on top and bottom. Thick vanilla custard in the middle. Sweet icing on top. The vanilla has to shine through all of it.
Use natural vanilla extract in your custard. Two teaspoons for a full batch. The custard is where the vanilla flavour lives. Don’t skimp here, you’ll taste the difference.
Make the custard first. Let it cool completely before assembly. Overnight in the fridge works well. Cold custard is easier to spread and holds its shape when you slice it.
Tip – buy good puff pastry or make your own if you’re really keen. Bake it until it’s properly golden. Underbaked pastry goes soggy fast.
Weekend baking project sorted.
Don’t forget to stock up on your Natural Vanilla Extract.
#vanillaslice #naturalvanilla #vanillaextract #weekendbaking #australianbaking
Perfect Vanilla Slice Read More »
Vanilla pods don’t start out black and fragrant. They begin as green, scentless pods on the vine. The distinctive vanilla aroma and flavour develop through a careful curing process that takes months.
Growing vanilla is highly labour intensive. Each flower must be hand pollinated within a single day of blooming. Growers monitor their vines daily to catch every flower at the right moment. On commercial plantations, this can mean pollinating thousands of flowers each morning.
After pollination, the pods mature on the vine for several months. Once harvested, they go through a multi-stage curing process. This involves blanching, sweating, drying, and conditioning. The entire process transforms the pods from green and odourless to dark, aromatic, and full of flavour.
This intensive cultivation method is why vanilla is one of the most valuable spice crops in the world.
#vanillabeans #realvanilla #vanillapods #naturalvanilla #vanillacultivation
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Vanilla paste adds visible seeds and a deep flavour to pavlova cream.
You see the speckles. You taste the difference.
Pavlovas, lamingtons, and trifles… if you make any of these, you know quality vanilla matters. The cream needs real vanilla, not just sweetness.
Our rule of thumb is to use 10 to 16 grams of vanilla paste per kilogram of cream or custard. That gives you a strong vanilla flavour without overpowering other ingredients. Adjust to your taste.
If you have leftover summer fruit, pavlova is an easy dessert. The vanilla paste makes it feel special. It also works in buttercream, mousse, and panna cotta. 🤤
#pavlova #vanillapaste #summerbaking #australiandesserts #realvanilla
Vanilla Paste Pavlova Read More »