Ratings & Reviews
Madagascar Bourbon Vanilla
- SUGGESTED USES
- THE STORY
- An exceptional "all-purpose" vanilla
- Kosher and Gluten Free
- All natural and Allergen Free
- About 5 pounds of harvested vanilla pods produce only 1 pound of cured pods
Nielsen-Massy has been crafting the finest vanilla extracts for more than 100 years. Using hand-selected beans from the Bourbon Island of Madagascar, their unique cold extraction process preserves the vanilla's sweet, creamy flavor and velvety after-tones, making it perfect for sweet and savory dishes. Nielsen-Massey Madagascar Bourbon Vanilla Extract is truly the world's finest vanilla.
- Especially suited to rich foods such as ice cream and buttercreams
- Use Madagascar Bourbon Vanilla with chocolate, coffee, and nuts, or when your recipe calls for high heat, as in baking cookies.
- Use in sauces to pair with rich seafood ingredients, such as lobster or king crab
- An effective flavor enhancer for pork roasts, duck breasts, and soups
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.