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About Nielsen Massey Vanilla Extract ...

Meryl's picture

I just noticed on my last bottle of NM Vanilla Extract that it doesn't say "Madagascar Bourbon," and I always assumed it did. It simply says "Vanilla Extract." So, all this time I've been under the illusion I've been using Madagascar. I looked on the NM site and they indeed produce both a vanilla extract blend, and a Madagascar Bourbon. I've been happy with the blend, and prefer the kick NM has over Penzey's Double Strength Madagascar Bourbon, but am wondering if the single source NM would be better? Which kind do you all use? If it's NM, check the label!


Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst


Edited 1/9/2005 2:29 pm ET by Meryl

There's nothing better than a good friend, except a good friend with CHOCOLATE.

Adele's picture

(post #63394, reply #1 of 28)

Which kind do you all use?


Penzeys Pure Vanilla Extract, double strength.  I might, might try the Madagascar after I get the different types of beans I ordered, I'll know what it tastes like then.  I'm happy with the one I have.  (Be happier once my Mom sends me the UPS with the bottle of that and chocolate I took out of my case, along with some other stuff- too heavy)


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

Biscuits's picture

(post #63394, reply #2 of 28)

I like Nielsen-Massey, too.  I tried Penzeys double-strength and single-strength and didn't like either one. 


I have two bottles - one of Madagascar-Bourbon and one Tahitian.  Mine clearly state this on the label. 


Ancora Imparo -

Ancora Imparo -

Meryl's picture

(post #63394, reply #3 of 28)

Well, I can see I'm going to have to do a side by side comparison of the NM Madagascar Bourbon and the NM Vanilla Extract Blend and see what the differences are. Now I just have to find out where I can buy this stuff for the best price - it's soooooo expensive!


Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst

There's nothing better than a good friend, except a good friend with CHOCOLATE.

Biscuits's picture

(post #63394, reply #4 of 28)

I don't think you can - find a best price, that is.  I've tried every online source I can find, and it seems to be about the same price everywhere. 


BUT - if you do find a great price somewhere, please let me know! 


Have you ever tried their vanilla bean paste?  I love that stuff.


Ancora Imparo -

Ancora Imparo -

TracyK's picture

(post #63394, reply #5 of 28)

I also love the vanilla bean paste... bought a bottle of it several years ago at one of those outlet shopping center kitchen stores and have been using it ever since. I think it was ridiculously cheap... like $8!!


So that's my best advice... keep your eye out for it in unexpected places. As Adele mentioned in another thread, places like Ross and TJ Maxx often have really good deals on premier kitchen stuff, food items as well as pots & pans.



You say I'm a b---- like that's a bad thing.

Meryl's picture

(post #63394, reply #6 of 28)

I haven't tried their vanilla bean paste yet - will have to check it out.


I'll definitely let you know if I find a good deal somewhere. So far, the best price I've seen is $13.50 for a 4 oz bottle plus $5.95 S&H (S&H for 2 bottles is only $1.00 more). BUT, I have to find out if it's the blend or the Madagascar. 



Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst

There's nothing better than a good friend, except a good friend with CHOCOLATE.

MadMom's picture

(post #63394, reply #7 of 28)

Biscuit, how do you use the vanilla bean paste?  I bought some (on your recommendation, I think) but have never used it.  Is it a one for one sub for vanilla extract, or is it used differently?

Things are going to get a lot worse before they get worse.
Lily Tomlin

TracyK's picture

(post #63394, reply #8 of 28)

I use it as a one-for-one sub. Especially good in ice cream. :-)


I'd hesitate to use it in savory applications, though, as it is quite sweet on its own.



You say I'm a b---- like that's a bad thing.

MadMom's picture

(post #63394, reply #9 of 28)

Thanks - it isn't as though I need to eat anything which would call for lots of vanilla right now, but there are some recipes I might try.  There's a decent custard in the SB diet cookbook which includes espresso powder and vanilla, and I'll bet this would be good in that.

Things are going to get a lot worse before they get worse.
Lily Tomlin

TracyK's picture

(post #63394, reply #10 of 28)

Be careful, as I think it's got plenty of sugar in it!


You say I'm a b---- like that's a bad thing.

MadMom's picture

(post #63394, reply #11 of 28)

Drat - I'll have to check the label.  It might have to go in my ever-growing pile of things to try after I get my butt back into normal size pants!

Things are going to get a lot worse before they get worse.
Lily Tomlin

assibams's picture

(post #63394, reply #12 of 28)

FWIW I use the paste at half the amount of extract - it is stronger, IMO. Love the stuff, although the price has climbed a little too high (DH bought the 4oz bottles for $18 in Fairbanks before Christmas, yikes, at least no shipping nor tax)


I ran out of extract some year ago and have been using the paste ever since. Love it in ice-cream, since it also contains ground pods, so you can see the vanilla in the ice-cream LOL


While it is sweetened I don't think that one tsp (or 1/2) more or less of sugar will effect the outcome of a baked product or icecream.


"Things are more like they are now than they have ever been" President Gerald Ford

"A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort."
Herm Albright

TracyK's picture

(post #63394, reply #13 of 28)

I wasn't warning about the sweetness because of the taste outcome, but on the diet outcome. :-) South Beach restricts all sugars, if I am not mistaken.


You say I'm a b---- like that's a bad thing.

assibams's picture

(post #63394, reply #14 of 28)

Wow, even a teensy, weensy teaspoon? Definitely not my kind of diet ;-)

"Things are more like they are now than they have ever been" President Gerald Ford

"A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort."
Herm Albright

Biscuits's picture

(post #63394, reply #15 of 28)

I sub it one for one.  I like it in custards.  Don't worry about adjusting the sugar - it's so minimal it doesn't make a big difference.  I also put a little of the paste in my butter cookies - I like the look of the flecks of vanilla bean in them.  Also ice cream.

Ancora Imparo -

Ancora Imparo -

Meryl's picture

(post #63394, reply #18 of 28)

Hey Biscuit,


The best prices I could find for NM vanilla are the following:


Madagascar Bourbon


Manufacturer's Label: 


32 oz. - 89.75


Private Label:


4 oz. - 13.50


16 oz. - 49.75


Vanilla Extract Blend (manufacturer's label)


32 oz. - 79.75


These are all from the same online source - letsspiceitup.com. Do you have a source with better prices than these?


 


 


 


 


 



Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst

There's nothing better than a good friend, except a good friend with CHOCOLATE.

Meryl's picture

(post #63394, reply #19 of 28)

Oh Biscuit.... Either you're ignoring me or you don't have a better online source for the vanilla???? :)


Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst

There's nothing better than a good friend, except a good friend with CHOCOLATE.

Biscuits's picture

(post #63394, reply #20 of 28)

Not ignoring you!  Have been flitting in and out of CT and just got to this thread.


I have to check what I paid for the last bunch I bought.  Let me get back to you.


Can you imagine, though, buying 32 oz. of vanilla at a time?  (lol)  I mean, we did in the restaurant, but for home use???


 


Ancora Imparo -

Ancora Imparo -

Meryl's picture

(post #63394, reply #21 of 28)

Okay, let me know what you find out!


"Can you imagine, though, buying 32 oz. of vanilla at a time?  (lol)  I mean, we did in the restaurant, but for home use???"


No way - I can't afford it. I'll probably go for two 4 oz bottles at a time or an 8 oz if I can find it somewhere for a good price. It just kills me to see how much cheaper it is per oz when you buy larger quantities!



Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst

There's nothing better than a good friend, except a good friend with CHOCOLATE.

anneelsberry's picture

(post #63394, reply #22 of 28)

Have you had this problem before -- I've had to start keeping my vanilla in the fridge because no matter how tightly I close the top it keeps evaporating in the cupboard.  May just be an Arizona problem, but with how expensive it is I hate to keep buying more.

Somebody put a stop payment on my reality check!

Somebody put a stop payment on my reality check!

KyleW's picture

(post #63394, reply #23 of 28)

Yes, 32 oz. is a lot of vanilla, but I'm a hybrid baker. I have a home based CyberBakery :-)

 


There is a very fine line between "hobby" and "mental illness". D.Barry

 

At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.

Biscuits's picture

(post #63394, reply #24 of 28)

Does anyone know how to convert Canadian $ to US?


The last time I bought extract was from Golda's Kitchen on the web, and their prices are all in Canadian dollars.


4 oz. Madagascar Bourbon Vanilla Bean paste = $32 (canadian)


4 oz. Mad. Bourbon Extract = $27.50 (canadian)


4 oz. Tahitian Extract = $27.75 (canadian)


 


Ancora Imparo -

Ancora Imparo -

UncleDunc's picture

(post #63394, reply #25 of 28)

>> Does anyone know how to convert Canadian $ to US?

Here's one tool. Google sows lots of others if you don't like this one.

http://www.xe.com/ucc/

Meryl's picture

(post #63394, reply #26 of 28)

Thanks, UD


Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst

There's nothing better than a good friend, except a good friend with CHOCOLATE.

Meryl's picture

(post #63394, reply #27 of 28)

WOW! That's ridiculously high! I converted the Madagascar bourbon extract into U.S. dollars via the link UD posted. The 4 oz is $22.80! The site I mentioned to you sells it for 13.50!!!!! The only difference is that the 4 oz one is their private label, but the same NM extract. Even places like Sur La Table are cheaper, ie, 29.95 for 8 oz. Even exorbitant Williams-Sonoma is cheaper, 29.00 for 6 oz.


Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst


Edited 1/12/2005 10:13 pm ET by Meryl

There's nothing better than a good friend, except a good friend with CHOCOLATE.

Biscuits's picture

(post #63394, reply #28 of 28)

Yes, their prices have certainly gone up.  I know for a fact that isn't what I paid for mine when I ordered, but the last time I bought vanilla was October.  8 oz. plus vanilla paste will last me ages, especially since I have a large store of vanilla beans.  


I guess, like everyone else, Golda's Kitchen is raising prices. 


Ancora Imparo -

Ancora Imparo -

KyleW's picture

(post #63394, reply #16 of 28)

I like Penzey's Double Strength. I'd better as I have 2 16 Oz. bottles on the way :-)

 


There is a very fine line between "hobby" and "mental illness". D.Barry

 

At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.

Meryl's picture

(post #63394, reply #17 of 28)

Well, I just got an answer to my question. I e-mailed Nielsey-Massey directly and got the following response:


>>>Dear Meryl,



Thank you for your email and for your support of our products. Due to increasing costs in the vanilla market over the last 4 years and its effect on the retail sector, Nielsen-Massey developed a pure vanilla extract that met its unwavering quality standards and allowed a lower price point to both its customers and consumers. Utilizing our exclusive cold process method, we developed a pure vanilla extracted from a blend of selected vanilla beans. While the Madagascar Bourbon Pure Vanilla Extract is produced from 100% Madagascar vanilla beans the Pure Vanilla Extract is produced from a blend of various growing regions. Madagascar is described as being creamy and very deep in flavor. The Pure blend is similar in flavor profile but will not have quite the same depth due to the blend. They may be used inter changeably. Thank you and happy cooking!


Best Regards,


Matt Nielsen, COO


Nielsen-Massey Vanillas


MattN@NielsenMassey.com


Ph. 847.578.1550


Fx. 847.578.1570


www.NielsenMassey.com<<<



 


 



Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst

There's nothing better than a good friend, except a good friend with CHOCOLATE.