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Nielsen-Massey's Vanilla uses an exclusive cold process method
to extract the essence from selected vanilla pods, the finest
obtainable, producing rich and delicious flavor that is unsurpassed.
Neilsen
Massey vanillas are recognized worldwide by professional bakers
as a superior product with equally superior flavor.
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Madagascar Bourbon Pure Vanilla
The world’s finest and most consistent vanilla comes from Madagascar. Madagascar Bourbon Pure Vanilla from Nielsen-Massey has a creamy, sweet, velvety flavor that is perfectly suited for a range of products from baked goods to ice creams, salad dressings to barbeque sauces. Madagascar Bourbon vanilla does not have anything to do with the American whiskey of the same name, but is rather named for the Bourbon Islands off the coast of Africa. Madagascar supplies more than 60% of the world’s vanilla. 4oz.
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Mexican Pure Vanilla
Vanilla is actually native to Mexico, and is known by its creamy, spicy flavor that has a special affinity for dishes that contain chocolate, cinnamon and other warm spices. When properly processed, Mexican vanilla is of exceptionally high quality and flavor. Nielsen-Massey imports only the finest Mexican vanilla beans, grown by skilled producers that carefully harvest and cure every pod for the finest flavor. 4oz.
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Pure Vanilla Extract
Pure Vanilla Extract - Nielsen-Massey is pleased to offer a pure vanilla extract that meets its unwavering quality standards and allows a lower price point to both its customers and consumers. Utilizing our exclusive cold process method, we have developed a pure vanilla extracted from a blend of selected vanilla beans 4oz.
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Madagascar Vanilla Bean Paste
It's pure vanilla with natural vanilla bean seeds in a unique, convenient, paste form that adds a gourmet appearance to any recipe.
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Madagascar Pure Vanilla Powder
All natural, contains no sugar or alcohol. It can be used in dry mixes, in liquid or color-sensitive products and as a flavoring for beverages. Use it also to add the flavor of Pure Vanilla to fresh fruit and baked goods. It is used measure for measure the same as Pure Vanilla Extract.
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Pure Coffee Extract
Pure Coffee Extract is the essence of rich brewed coffee in a concentrated form that allows the cook to deliver the nuances of coffee without having to brew a pot. Use it to add subtle richness to a vanilla milkshake or hot chocolate. Add it to hot fudge sauce as a topping for ice cream, add it to vanilla yogurt, or blend it into whipped cream to go with brownies or pound cake. It's also a great addition to molten chocolate cakes, tiramisu, or molasses cookies. 4oz.
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Pure Chocolate Extract
Pure Chocolate Extract offers a rich and smooth chocolate flavor, without sweetness. It pairs well with other favorites such as vanilla, almonds, cinnamon, coffee, nuts, raspberries, maple, mint, coconut, cream cherries and bananas. Add a whisper of chocolate to a wide variety of foods – from cakes, cookies and icings, to coffee, custards and puddings. 4oz.
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Pure Almond Extract
Pure Almond Extract blends well with a host of foods and flavors, including vanilla, chocolate, caramel, apples, coconut, cherries, cream, strawberries, raisins and more. Use Pure Almond Extract to add the warm, mellow, nutty flavor of almonds to baked good favorites such as pies and pastries. Add it to confections, frostings and fillings for a fabulous finishing touch. 4oz.
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Pure Lemon Extract
Pure Lemon Extract complements just about any dish! It has a special affinity for vanilla, orange, almond and many other flavors. It’s a natural with fish, pork and chicken and it marries well with a variety of herbs, such as parsley, rosemary, thyme, garlic and basil. Lemon extract can be added to anything from beverages and vegetables to desserts and jellies. 4oz.
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Pure Orange Extract
Pure Orange Extract is the perfect partner to several of our other favorites, such as vanilla, chocolate, strawberries, pineapples and many other foods. Enhance rice, chicken, and fish dishes, even jams and marmalades. Add an orange burst to fruit pies, salad dressings, cream and custard desserts, and of course ice cream and sherbets, beverages, and pastries. 4oz.
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Madagascar Bourbon Pure Vanilla
Madagascar Vanilla Bean Paste
Mexican Pure Vanilla Extract
Pure Vanilla Extract Blend
Whole Vanilla Beans
Vanilla Powder
Pure Coffee Extract
Pure Chocolate Extract
Pure Almond Extract
Pure Lemon Extract
Pure Orange Extract
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Vanilla, the most popular flavor in the world, originated in Mexico. Brought to Europe about 1520 by the explorer Cortez, it was first used only in conjunction with cacao beans in a drink called Chocolatl. Since 1602 it has been enjoyed as a flavor by itself.
Vanilla beans, grown mainly in Madagascar and Indonesia, are only fruit-bearing orchids now known. Each flower, open only one day a year, must be hand pollinated to produce a pod which requires a labor intensive 3-6 month curing process to develop full flavor. About 5 pounds of harvested pods produce only one pound of cured pods.
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Not So Blonde Brownies
1 1/4 cups unbleached all-purpose flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup firmly packed dark brown sugar
1 cup granulated sugar
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
3 eggs
1/2 teaspoon Nielsen Massey Pure Chocolate Extract
2 tablespoons Kahlua
1 cup coarsely chopped white chocolate
3/4 cup coarsely chopped nuts of choice (optional)
Preheat the oven to 350 degrees. Sift the flour, cocoa, baking soda and salt together. Set aside.
Cream the butter, brown sugar, granulated sugar and vanilla extract in a mixing bowl using an electric mixer on medium speed. Add the eggs 1 at a time, beating well after each addition. Beat in the chocolate extract and Kahlua. Add the sifted dry ingredients in two additions, beating well after each addition. Fold in the chocolate chunks and nuts.
Spray a 9 x 13-inch baking pan with nonstick cooking spray. Spread the batter over the bottom of the pan with a rubber spatula. Bake for 30 to 35 minutes or until brownies begin to pull away from the sides of the pan.
Serves 15
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Gourmet Coffee Whipped Cream
1 cup heavy whipping cream,
2 tsp Nielsen-Massey Coffee Extract,
2 tbsp sifted confectioners sugar
Whip the cream in a mixing bowl using an electric mixer on medium-high until soft peaks form. Add the coffee extract and confectioners' sugar. Whip until blended.
Add a dollop of whipped cream to a fresh cup of coffee, dessert-style martini, a slice of rich chocolate cake or a dish of fresh fruit.
Note: For a unique topping substitute any of Nielsen-Massey's Flavored Extracts - Vanilla Extract, Chocolate Extract , Almond Extract, Lemon Extract or Orange Extract
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