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Madagascar Bourbon Pure Vanilla Extract
4 oz. bottle of vanilla extract made from Madagascar-grown vanilla beans, known for their sweet, creamy flavor. Known as the all-purpose vanilla. Kosher and Gluten free. Extracted without heat for full flavor in Illinois. Pictured with Mexican Vanilla Extract and Tahitian Vanilla Extract. (
This vanilla is more than just a flavoring. The process of harvesting, curing and conditioning a Madagascar Bourbon vanilla bean is so long and exacting, what you get is something you can't even compare to that heat-extracted stuff, even if its label does say "pure."
The Madagascar Bourbon vanilla bean is grown, cured and conditioned off the tropical coast of the Indian Ocean, then transported to Nielsen Massey in Sterling, Illinois, where the beans are gently extracted at room temperature. Heat extracting processes break down the alcohol used to preserve the bean, and in so doing destroy most of the 300 flavor compounds and essential oils in the vanilla bean. This leaves a weak, barely aromatic flavoring behind.
The "cold" process used by Nielsen Massey preserves all the flavor of the original bean, and makes a sweet, creamy, mellow flavoring with velvety after-tones.
This particular vanilla is known as the all-purpose vanilla, because of its versatility in both sweet and savory dishes.
Use & Care
Once you try this vanilla, you will not want to ever go back to the regular old stuff. The pure, smooth flavor of it makes it a truly "all purpose" extract. Like other vanillas, you can use it in any recipe vanilla is called for, in lieu of vanilla bean caviar, and in holiday cocktails or mixed drinks. The most versatile of all vanillas.
Production & Design
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