Ground vanilla is not vanilla extract—it's even better.
Ground vanilla lends the deep vanilla flavor we love in both hot and cold applications. It also brings the visual pop that comes with scraping the vanilla caviar from a bean or using paste—and it is easy to measure and stores well in the pantry. Because ground vanilla doesn’t contain any alcohol and has no additives, it is ideal for high-heat recipes that require cooking or baking: The alcohol in
can evaporate at high temperatures, leading to a duller flavor. Even if you’re not using the oven, ground vanilla is ideal for ice cream bases, puddings, custards, and any other dessert that requires heating.While it’s a great substitute for any form of vanilla in traditional baking applications, it’s useful in a whole lot more than dessert. My go-to application: as an add-in to breakfasts like chia pudding, oatmeal, or yogurt.
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