In most cases, a recipe’s success or failure majorly depends on the ingredients’ authenticity. Top quality vanilla and other extracts go way beyond baking to enhancing main dishes and mixed drinks. I recently had a chance to try out Nielsen Massey’s Madagascar Bourbon Pure Vanilla extract as well as their Pure Orange and Lemon extracts. I like to add extracts to my coffee & weekend waffle mix, but never thought about other flavor possibilities
Nielsen Massey certainly instigates the flavor possibilities. The brainstorming begins on their site with browsing extracts like rose water and chocolate. All extracts feature 100% natural botanicals in an alcohol base…nothing extra…no preservatives!
Founded by Richard Massey in 1907 and later partnering with Chatfield Nielsen, Nielsen Massey was born, purveyor of fine vanillas and natural extracts. To this day they are still a family-owned operation by 3rd generation Nielsens. I experienced rich genuine flavors in both the aroma and flavor. They taste like super concentrated juices because that’s what they are! Nielsen-Massey’s formula for this flavor experience lies in their specificity of ingredient origins and using a cold extraction process. Heat destroys flavor:
There is no such thing as just plain vanilla extract with Nielsen Massey. The extract I tried consists of hand-selected beans cultivated on the Bourbon Island of Madagascar. Other vanillas on their roster include Mexican, a rich marriage of sweet and woody notes with a deep, spicy character, similar to clove or nutmeg and Tahitian, a favorite of pastry chefs around the world for its floral, fruity, cherry-like flavor.
An elegant steam distillate of rose petals, I can see this as being a perfect addition to Greek and Middle Eastern dishes. As Neilsen-Massey suggests: “In addition to pairing well with vanilla, cream, white and dark chocolate and mild cheeses such as Brie or cream cheese, this water blends nicely with fruits like strawberry, raspberry, lychee and mango. Rose Water can also elevate sweetened hot water or milk and is a delightful way to flavor sugars and cookies.
Embodies the uninhibited depth and richness of dark chocolate. In addition to chocolate desserts, this extract can add a subtle distinction to a wide range of dishes, including beverages, sauces, chilis and other spicy foods. Pairs exceptionally well with chile peppers, tomatoes, and legumes.
Photo Courtesy of Steve Mirsky & Nielsen-Massey. Tasting made possible by Nielsen Massey.