Splurge on the real stuff, it’s truly worth it. In my opinion, if you’re going to bake, purchase the real stuff as essence tends to have a weaker, often a poor aftertaste. Vanilla essence is a synthetic (chemically produced) vanilla flavouring that is cheaper than natural extract. There is a big difference between vanilla essence and vanilla extract. Vanilla Bean Paste is perfect for use in cheesecakes, custard, buttercream, ice cream or crème brûlée.Įssence vs Extract. 1 tbsp./15ml vanilla bean paste is the equivalent of 1 vanilla bean pod. Also, the flecks of the vanilla seeds produce a gourmet visual delight. It has a syrupy texture, so it’s perfect for adding flavour without thinning out your mixture. For a thicker consistency in your recipes, use bean paste. (In my opinion, both paste and extract are easier to work with than pods). It can be used in place of extract or pods. Paste- Vanilla bean paste is made from vanilla extract with the addition of real seed flecks from the vanilla pod. 1Tbsp vanilla extract is equivalent to 1 vanilla pod. You can use vanilla bean paste or extract in place of pods in many recipes if you find it hard to track them down in your local shop.Įxtract- Vanilla extract is made by infusing vanilla beans in a mixture of water and alcohol.Įxtract is ideal for regular cakes, biscuits and pancakes as the small amount of liquid won’t change the consistency of the end result. Scraped out pods are ideal to infuse in milk or cream creating a subtle vanilla flavour, or you can use them to infuse a jar of sugar to create vanilla scented sugar. Nielsen-Massey Vanilla Pods are gourmet quality. PODs- Vanilla bean pods are harvested from the vanilla vine then slowly sun cured, graded for size and plumpness and then sorted. If you want to use the best ingredients and get the best results in your baking, you can be assured that Nielsen-Massey provide you with the best for your baking. To them, it’s the only vanilla of choice. Lots of professionals, like our friends master patissier, Eric Lanlard and cake queen, Juliet Sear, as well as home bakers, love Nielsen-Massey. Once the vanilla extract is ready, it’s stored in a little glass brown bottle that ensures the vanilla extract stays safe from bean to bottle to bake. It takes time, but they know it’s worth the dedication to provide that creamy, sweet, full vanilla taste for which Nielsen-Massey is famous. Nielsen-Massey, believe heat damages the delicate essential oils of the vanilla beans, so they use a cold-extraction method to produce their extracts - gently drawing out and preserving over 300 distinct flavour compounds. Nielsen-Massey vanilla beans are checked by hand, bundle by bundle, to ensure they are of the highest quality. Once grown and picked, the vanilla beans dry in the open air as part of the curing process, which takes 3-6 months to truly intensify their flavour. Each flower only opens for one day a year, and must be pollinated by hand that same day! Vanilla Beans (or pods) then take up to 9 months to mature. Vanilla orchids can take up to 4 years for the first flowers to appear. The best way to explain is to firstly understand the sheer process of harvesting and producing the vanilla. From bean to bottle, they take care every step of the way to ensure you get the best quality vanilla for your baking. Nielsen-Massey have been experts in vanilla for over one hundred years. Nielsen Massey’s little brown bottle of vanilla remains a store cupboard staple for passionate home bakers and professional chefs alike. Today, the company is owned by third generation siblings Matt, Beth and Craig Nielsen who continue their family’s legacy and commitment to sourcing and crafting only the finest quality vanillas and flavours. During the 1960’s more family members joined and the company name was changed to Nielsen-Massey to reflect the strong partnership. About 10 years later Chatfield Nielsen joined and under shared leadership the company became focused on offering a variety of food flavours including vanilla. Vanilla then boomed in popularity and some years later, a way to hand pollinate the orchid was developed to meet the demand a method still used to this day.įounded in 1907, “Massey’s” by Otis Kline and Richard Massey set out in producing aromas for cleaning products. In 1520 vanilla began to travel across the world, when a Spanish conquistador carried vanilla pods from Mexico to Spain. Vanilla pods grew on orchid vines and were pollinated by a native melipona bee, which was the only insect able to navigate the small trumpet shaped orchid flower. For hundreds of years vanilla was a secret flavour known only to the Totonac Indians of Mexico.
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