The perfect vanilla bean
Vanilla is our business, pure and simple. We begin creating our pure vanilla products by carefully selecting vanilla beans. Only vanilla beans from the finest curers in the world are considered. Vanilla pods, or beans as they are called, are the fruit of an orchid. Of the thousands of varieties of orchids, the vanilla plant is the only one that produces an edible fruit. A small, trumpet-like flower grows on a vine, and is only open for part of one day. Luckily, not all the flowers open at once, but vanilla growers must check each plant daily for its flowering. Once the flower is open, it is hand-pollinated to produce the fruit.

The green vanilla fruit is totally lacking in the characteristic vanilla flavor. In order to produce this distinctive taste, the vanilla beans are cured, a process which can take from three to six months. In Mexico, where the vanilla bean originated, the beans are wrapped in blankets, then bundled in straw mats and heated in ovens for 24 to 48 hours. The beans are then laid out in the hot sun to cure, then wrapped back up and allowed to sweat overnight. This process is repeated until the beans are properly cured. Curing processes vary slightly in the other growing regions.

The quality inspection
Once the vanilla beans arrive in the U.S., Nielsen-Massey carefully inspects each bundle to ensure that the company's rigid quality specifications are met. Any vanilla beans that do not meet company standards are set aside for return.

The process
Once the vanilla beans have been hand-selected, the premium flavor is extracted. Most manufacturers use the common and widely-used heat extraction process, which Nielsen-Massey believes damages flavor components of the beans. Instead, Nielsen-Massey uses an exclusive cold extraction process that preserves the character of vanilla's delicate flavor bouquet. Though Nielsen-Massey's equipment is state-of-the-art, its extraction process is still identical to that used in the past, utilizing a slow, gentle recirculation of the menstruum over and through the beans. This process takes weeks, rather than days, as when heat is used. This is why Nielsen-Massey's Pure Vanillas are renowned for their flavor quality.

The cold extraction process was developed and refined through Nielsen-Massey's 90 years in the vanilla business. The vanilla beans are carefully placed into a specially fabricated stainless steel extractor which slowly and gently extracts their true flavor essence. With precise temperature control, solutions of water and alcohol are recirculated over and through the beans. Finished vanilla extract is then filtered into a holding tank for bottling. Making a batch of vanilla, the Nielsen-Massey way, can take from three- to five-weeks depending on the desired strength of the vanilla. Nielsen-Massey's dedication and commitment to this unique extraction process results in consistent flavor quality and purity of its vanilla products. Nielsen-Massey Vanillas also takes pride in the fact that all of its products are Kosher certified.

What does a vanilla fold mean?
As established by the Federal Food and Drug Administration, a fold of vanilla is the extractive matter of 13.35 ounces of vanilla beans to the gallon of liquid. A two fold pure vanilla contains 26.7 ounces, a three fold vanilla contains 40.5 ounces and a four fold is 53.4 ounces. Typically, vanilla sold in retail stores is single fold. The stronger fold vanillas are more commonly used commercially where large batches of product are being flavored.

In order to be labeled a pure vanilla "extract", the vanilla must contain at least 35% alcohol by volume. If it has less than 35% alcohol, it is labeled as a pure vanilla flavor.

All Nielsen-Massey Vanilla products are manufactured in accordance with the Food and Drug Administration Code of Federal Regulations. To view a detailed explanation for the standards of identity of pure vanilla products, click here.

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