PURE MEXICAN VANILLA LIVENS CLASSIC DESSERT

WAUKEGAN, ILLINOIS - (February 17, 2003) - Classic pecan pie takes on a whole new character with the addition of chocolate and Mexican Pure Vanilla Extract from Nielsen-Massey.

Mexican Pure Vanilla from Nielsen-Massey is the choice of chefs such as Rick Bayless of Chicago's Frontera Grill and Topolabamba Restaurant.

Chef Rick Bayless, cookbook author and owner of Chicago's Frontera Grill and Topolambambo Restaurant has perfected a Chocolate Pecan Pie that features Nielsen-Massey's Mexican Pure Vanilla Extract. Mexican vanilla is smooth and mellow, with a hint of spice that perfectly compliments the rich chocolate and pecans in this rendition of an American traditional dessert. Find the recipe on our website: www.nielsenmassey.com

Mexico is the original source of the vanilla bean, and has been cultivated there since ancient times. The Aztec and Mayan peoples of Mexico were the first to discover vanilla's affinity for chocolate, thence making culinary history. It is now through the efforts of accomplished chefs such as Bayless that these classic combinations are finding refinement.

And, it is through the efforts of Nielsen-Massey that the purest essence of vanilla flavors are found, whether in Mexican Pure Vanilla Extract, Madagascar Bourbon Pure Vanilla Extract, Madagascar Bourbon Pure Vanilla Bean Paste, Organic Madagascar Bourbon Pure Vanilla, or in a blend formulated specifically for your application.

Nielsen-Massey Vanilla's corporate headquarters is located in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands. For more information, contact Craig Nielsen at 1550 Shields Drive, Waukegan, Illinois, 60085, or call 847-525-7873 (PURE); fax 847-578-1570. In Europe, write Nielsen-Massey Vanillas International, Uranusweg 10, 8938 AJ Leeuwarden, The Netherlands, or call31 58 28 82 880, fax 31 58 28 00 288.

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