Madagascar Bourbon Pure Vanilla Bean Paste

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Madagascar Bourbon Pure Vanilla Bean Paste

Nielsen-Massey
Weight: 4 fluid ounces
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Family Owned
Gluten Free
Waukegan, Illinois
  • SUMMARY
  • INGREDIENTS
  • THE STORY
  • RECIPES
  • Ideal in any recipe calling for vanilla
  • One Tablespoon of vanilla paste = 1 Tablespoon Vanilla Extract = 1 Vanilla Bean
  • Kosher and Gluten Free
  • All-natural and allergen free

Nielsen-Massey has been producing the world's finest vanillas for over 100 years. With their vanilla bean paste, which combines Madagascar Bourbon Pure Vanilla Extract with seeds from the bean, you can add real vanilla seeds to such dishes as crème brûlée and ice cream. Even more, it enables you to mix in more vanilla flavor without thinning out batters or sauces.

Sugar, Water, Vanilla Extract, Vanilla Beans, Gum Tragacanth a natural thickener).
Nielsen-Massey Vanillas has been crafting the world's finest vanillas and flavors since 1907. Founded by Richard Massey, who later partnered with Chatfield Nielsen, Sr, the company is still a family-owned operation run by the third generation of Nielsen's: CEO Craig Nielsen, COO Matt Nielsen and Chief Culinary Officer, Director-International Beth Nielsen. Having grown up with the company and amidst the rich aroma of vanilla, they've spent their entire lives learning, studying and researching the best methods to produce pure flavors as well as how to achieve the best results in recipes and applications.

Nielsen-Massey's dedication to quality is matched only by their commitment to their customers: to provide pure vanilla and flavor products of unparalleled excellence, batch after batch, time after time.

ABOUT MADAGASCAR BOURBON VANILLA

Vanilla is the most popular and widely used flavor in the world, and yet it is only grown in a few countries and regions. Originating in Mexico, vanilla was introduced to Europe by the explorer Cortez around 1520. Even after its discovery by Europeans, Mexico remained the sole grower of vanilla for another 300 years.

Vanilla beans are harvested from the only edible fruit-bearing orchids now known. In Mexico, an indigenous tiny bee called the Melipone is responsible for the natural pollination resulting in the production of the fruit. It is the curing process of the beans that develops the final flavors of the vanilla. This process can take from 3 to 6 months, and is a very labor intensive process.

Around 1793, a vanilla vine was smuggled from Mexico to the Bourbon Island of Réunion. Just east of the southern portion of Africa, the Bourbon Islands are made up of Réunion, Madagascar, Mauritius, Comoro and Seychelles. Hence, when we refer to Madagascar Bourbon, we're referring to the region and not to the liquor.

For the first 50 years at Réunion, the growth and production of vanilla struggled. Without the Melipone bee, the flowers weren't being consistently fertilized. In the mid-1800's, an efficient method for fertilizing the flower by hand was developed.

Eventually, the plants made their way to Madagascar where hand pollination proved advantageous over natural pollination. Combined with the climate and rich soil, hand pollination by the country's skilled and patient farmers has enabled Madagascar to become the world's top vanilla producer in quantity and, some would argue, quality.

The sweet, creamy and mellow flavor of Madagascar Bourbon Vanilla is the taste most people associate with vanilla. This flavor, and the bean's ability to hold that flavor in both hot and cold applications, make it an exceptional "all-purpose" vanilla to use for a wide range of recipes - from cooking to baking to ice creams and buttercreams.
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