Nielsen-Massey Madagascar Bourbon Vanilla Paste
Only the best vanilla from the island of Madagascar is intense enough for Nielsen-Massey, purveyor of premium pure vanilla products since 1907. Long the choice of bakers and ice-cream makers, this paste adds depth and flavor no other vanilla can match. It's especially ideal for crème brûlée and ice cream recipes, as it adds the enticing flair of vanilla seeds.
- Pure vanilla paste is convenient to use and infuses baked goods and ice cream with flavorful flecks of vanilla bean seeds.
- Due to its consistency, similar in thickness to molasses, this paste allows you to add vanilla without thinning out batters or sauces.
- 4 oz.
- Made in USA with imported ingredients.
- Dimensions & More Info
- Whole beans imported from Madagascar.
- Sugar, water, vanilla extract, vanilla beans, gum tragacanth.
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Rated 5 out of 5 by lsmeredith from Vanilla Paste First off, don't think it is an actual paste. It has the consistency of honey but that does not affect the wonderfulness of the product! It is very easy to control the portion because of the thickness and as you pour, you can see the vanilla beans inside the "liquid/paste". The product has a very rich, deep vanilla taste that really enhances any recipe that calls for vanilla. It adds an authenticity that the regular liquid extract just can't deliver.Date published: 2016-03-01Rated 5 out of 5 by agjxrrj from Best Vanilla Extract Ever I've never had anything better than this paste. You will never be disappointed.Date published: 2015-10-01Rated 5 out of 5 by foxiethegreat from better than vanilla extract it is thicker and more potent than vanilla extract. when I use it in cakes and cookies people rave. try it you will like it.Date published: 2015-08-05Rated 5 out of 5 by SoozK from Madagascar Bourbon Vanilla Paste Snob I must stop now and tell you about this marvelous product. Just one glance at this seed-infused, exotic liquor and you will be a Nielsen-Massey snob, as well. The rich flavor impresses me every time and the smooth texture never waters down my recipes. Thank you.Date published: 2015-04-09