Q: Is there Bourbon, as in the alcohol, in our Madagascar Bourbon Pure Vanilla Extract?

A: No, the term Bourbon is a geographic reference to the Bourbon Islands, Madagascar, Comoro, Reunion, Seychelles and Mauritius, off the east coast of Africa. In the 1800's, they were ruled by the French, whose ruling family at the time were the Bourbons.

Q: Where is vanilla grown?

A: Vanilla is grown mainly in four countries, Madagascar, Indonesia, Mexico and Tahiti. Vanilla is also grown in limited amounts in Costa Rica, India, Uganda and Jamaica.

Q: What type of plant is vanilla?

A: Vanilla is the only fruit-bearing member of the orchid family. In all growing areas except Tahiti it is Vanilla Planifolia Andrews. In Tahiti it is Vanilla Tahitensis Moore.

Q: How many harvests of vanilla beans are there per year?

A: Vanilla beans are harvested once a year.

Q: What is a fold of vanilla?

A: A fold is the relative measure of strength of vanilla extract. Single fold vanilla is typically what the consumer buys at the market. For food processing, two, three or four fold vanillas are typically used. A single fold vanilla contains the extractive matter of 13.35 ounces of vanilla beans, containing less than 25% moisture, in one gallon of 35% aqueous ethyl alcohol. Two fold uses 26.7 ounces of vanilla beans, contains twice as much extractive matter and is twice as strong. Three fold and four fold are just three or four time the content of one fold. This is a standard of identity set by the FDA for Pure Vanilla.

Q: Can Celiacs use Nielsen-Massey Pure Vanilla Products?

A: Yes, Nielsen-Massey Pure Vanilla Extract is made using 100% corn alcohol and the pure vanilla powder is made using maltodextrin, a modified corn starch. All Nielsen-Massey products are gluten free.

Q: Does all vanilla taste the same?

A: No, taste depends on a number of factors. The country of origin of the vanilla beans, maturity of the beans when picked, curing method used of the beans and the extraction method used to produce the extract all will influence the final flavor profile.

Q: Does the base for a Mfg. Food product dictate what vanilla should be used in that product?

A: Most definitely. Some bases will totally mask a vanilla while others may cause a vanilla to create an off taste. Our experts at Nielsen-Massey have the experience to guide you in selecting the proper vanilla or custom vanilla blend for your food product.

Q: Can vanilla be used as a non-characterizing flavor?

A: Yes, vanilla is a very effective potentiator for most other flavors. Typically used at lower doses, vanilla will boost chocolate, coffee, nut flavors as well as all fruit flavors. When used with citrus, it tends to cover the acid bite and make them seem quite creamy.

Q: Does vanilla only come in liquid form?

A: At NMV we also have a Pure Vanilla Powder that consists of our Madagascar Bourbon Vanilla Extract dried on a maltodextrin (a modified all natural corn starch) base. This uses a proprietary, low temperature, process to insure the same quality vanilla flavor bouquet in our dry powder as in our liquid extracts.

Q: How do you cook with a vanilla bean?

A: Split lengthwise & steep seeds & pod.

Q: How do you use vanilla powder?

A: Formulate to match our extract in strength and usage, it is good as a topping and for color or for liquid sensitive products.

Q: What is vanilla paste?

A: Formulate to match our extract in flavor, strength and usage, it is the consistency of between a syrup and molasses which holds hundreds of vanilla bean seeds in suspension giving products that physical gourmet appearance.

Q: Should vanilla be stored in the cooler or freezer?

A: No, vanilla should be stored at room temperature.

Q: Can all natural vanilla be clear?

A: No, clear vanilla is made by combining propylene glycol or glycerine with artificial vanillin.

Q: What is artificial vanillin?

A: Artificial vanillin simulates 1 flavor component out of over 250 different flavor components found in natural vanilla. It is a by product of the wood industry or is produced from petro-chemicals.

Q: Why do people say Mexican vanilla is bad or dangerous?

A: Mexico has no truth in labeling regulations or any organization like our FDA. Many times the vanilla will contain artificial flavors or enhancers, such as Coumarin, which is carcinogenic product that has been outlawed by the FDA for the last 30 to 40 years. If manufactured correctly, under the proper guidelines, it is considered to be a high quality vanilla.

Q: Is Nielsen-Massey an Organic Certified producer?

A: Yes, we are certified by Quality Assurance International.

Q: Are Nielsen-Massey vanilla products kosher?

A: Yes, all of our vanilla products are certified by the Chicago Rabbinical Council, CRC, as Kosher Pareve.

Q: Where are Nielsen-Massey vanilla products manufactured?

A: We have two manufacturing facilities, one in Waukegan, Illinois, USA and one in Leeuwarden , the Netherlands, Europe. Our corporate headquarters is in Waukegan.

Q: Can I place orders directly with Nielsen-Massey Vanillas?

A: If you are a business with a Tax ID Number you can place orders directly with us. If not, please see the section of this web site that will direct you to someone in your area that handles our products.

Do you have a specific question you would like to ask concerning our vanilla products? Please email us here and we will try to answer your question online.

Q: What is the difference between the new Pure Vanilla Extract and your other Pure Vanilla Extracts?

A: Due to increasing costs in the vanilla market and its effect on the retail sector, our new product, labeled Pure Vanilla Extract, has been specifically formulated to reduce cost-in-use. This vanilla is extracted from a uniform blend of choice, select vanilla beans, offering a rich, velvety flavor that meets the same unwavering quality standards as our other pure vanilla extracts.