The iconic Nielsen-Massey brown bottle has been the vanilla of choice for professionals and home bakers alike for over 100 years. The homely taste and scent will elevate your baking and give your cakes and desserts real depth and richness. The secret is the exclusive cold extraction process that captures over 300 flavour notes of pure vanilla. The full Nielsen-Massey range includes: vanilla extract; vanilla bean paste; vanilla pods; rose water; orange blossom water; almond extract; lemon extract; orange extract; peppermint extract; coffee extract and chocolate extract.
Vanilla Bean Paste
Nielsen-Massey vanilla bean paste has a delicious aroma and taste and includes seeds so is an ideal substitute for vanilla pods in recipes, such as crème brûlée and ice cream, where you want to add the enticing visual flecks of vanilla seeds without the time or effort of using a vanilla pod.
Vanilla extract is a superior flavouring ingredient, derived solely from the vanilla pod by soaking it in alcohol and water. Only vanilla extract has the true flavour and aroma of vanilla pods, producing a fuller, richer taste which will transform the taste of any recipe.
Vanilla pods come directly from the vanilla orchid plant and are grown and cured during a process that can take up to 18 months.
Peppermint extract adds a refreshing flavour to ice cream, confectionery, cakes and cupcakes.
Chocolate extract can add an extra layer of flavour to any recipe already using chocolate and can also complement spicy foods.
Coffee extract can be used in place of dried coffee powder to add to coffee cakes, cupcakes and desserts including soups, gravies and sauces.
Almond extract is perfect in recipes with chocolate, butterscotch, vanilla and maple and even in salad dressings and ice cream.
Orange extract complements a range of recipes such as fruit pies, jams and marmalade, ice cream and custards.
Lemon extract can add a splash of citrus to a range of recipes including biscuits, cakes and desserts and also savoury food like chicken, pork and fish.
Rose water has a delicate floral taste and is often used in Greek, Middle Eastern and Indian cuisines. You can add it to sponges and buttercream or pair it with white and dark chocolate, it is also delicious in fruit salads and in Turkish delight. Great with berries (cranberry jams and jellies) and also good with champagne!
Orange Blossom Water
Orange blossom water is made from the blossoms of the orange tree and has a delicate citrus taste. Use it in sweet and savoury dishes; it works well with cakes, puddings and custards or alternatively to marinade fish or white meat. Popular in Middle Eastern Cuisines.