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Mexican Pure Vanilla Extract
4 oz. bottle of vanilla extract made from Mexican-grown vanilla beans. Has a rich, smooth taste and extra spiciness. Great for use in holiday spice cakes and cookies. Kosher and Gluten free. Made in Illinois. Pictured with Madagascar Bourbon Pure Vanilla Extract and Tahitian Pure Vanilla Extract. (more info)
When vanilla is extracted by a heating and pressurizing process, the alcohol evaporates along with some of the flavor. This extract is made at room temperature by "cold extraction,"which gently pulls flavor from the bean without pressure, ensuring full potency and aroma are retained from the original source.
Mexican vanilla beans are a thicker and darker bean with a smooth, rich fragrance that is generally a bit spicy and woody.
Mexican vanilla can be substituted for any regular pure vanilla extracts in baking or cooking. The slight spiciness also works as a gnat and bug repellent if rubbed on the skin.
When measuring, remember that one tablespoon of vanilla extract = one vanilla bean
Third generation siblings own and operate the family business which has been around since 1907. All extracts are created through a cold extraction process, which slowly and gently draws the delicate and distinctive flavor from each source.
When the beans come in to the Nielsen-Massey Vanilla plant in Waukegan, Ill., they are inspected by looking, touching, and smelling, and then released for production. They’re separated into batch sizes and, for vanilla extract, are sent to the milling machine, which splits the beans. The split beans are loaded into stainless-steel extracting tanks with a capacity of up to 1,300 gallons.
Water and alcohol are circulated over the beans, and the finished vanilla is filtered into one of the holding tanks to await bottling. The cold extraction process is critical to maintaining original flavor from the source, since heating would burn off flavor esters.
4 oz. bottle
Water, Alcohol (35%), Sugar, Vanilla Bean Extractives