Did you know that vanilla originated in Mexico? That vanilla was brought to Europe around 1520 by the explorer Cortez? That vanilla beans are harvested from the only fruit-bearing orchid? That each flower is only open for one day a year and that it must be pollinated by hand? That it takes 3 to 6 months to cure vanilla pods to insure the development of the fullest flavor? That it takes five pounds of harvested vanilla pods to produce one pound of cured pods?

The company famous for taking such pains is Nielsen-Massey. Their exclusive cold process method extracts the essence from Madagascar Bourbon pods (the name "Bourbon" in Madagascar Bourbon refers to the Bourbon Islands off the coast of Africa) and rewards us with this creamy, sweet, velvety vanilla extract that is unsurpassed.

As a further testament to the quality of their product, Neilsen-Massey recently received the "Superior" rating from The American Institute of Baking -- for the 16th year in a row! Try this vanilla and you'll never use any other. Each bottle contains 4 fl. ozs.