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Monday, December 31, 2007

Nielsen-Massey bourbon vanilla

vanilla extract (gluten-free)

I've become overly partial to this bottle of vanilla extract: Nielsen-Massey's Madagascar Bourbon Pure Vanilla. Smooth and sweet, with little hints of something deeper, this vanilla enlivens every baked good I make. And with Christmas season — and my gluten-free sugar cut-out cookies — approaching, I made sure I am stocked up right now.

This company, which is one hundred years old this year and based in Illinois, works hard at gathering the best vanilla from around the world: Madagascar, Indonesia, Tahiti, and Mexico. They also have a vanilla bean paste that Joycelyn at the ever-beautiful Kuidaore swears by for her exquisite creations. That's enough for me.

Even better, this summer Nielsen Massey was the first major ingredient supplier in the United States to be certified gluten-free. Any company that has Cynthia Kupper's stamp of approval is all right with me.

Better yet, the taste. Oh my — I emit a low moan.

So, if you want to feel safe that you are using gluten-free vanilla products, and fold the best-tasting vanilla extract into your baked goods for Thanksgiving, go pick up a bottle of this. You won't regret it.

Labels: ingredients

1 Comments:

evil cake lady said...: I love this vanilla. If I could take a bath in this stuff, I would do it in a heartbeat.; June 27, 2008 at 1:22 AM

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