Pure Orange Extract for Baking, Cooking and Drinks, 2 Ounce Bottle

This is hands down the best almond extract I’ve used. Rich, pure, and strong without being artificial or overpowering. A little goes a long way, and it adds that perfect bakery style flavor to cookies, frostings, and cakes. People always compliment my baking and I give credit to Nielsen Massey every time. Worth every penny.

This is my favorite almond extract. I own a home bakery specializing in sugar cookies and love the quality of this real almond extract. The vanilla bean paste is also phenomenal. Pricy but worth it. A little goes a long way.

This is my first time experiencing a specifically Tahitian vanilla extract variety, or at least that I can think of and almost certainly one this high quality. This is certainly not the most economical vanilla extract you'll find. But it is worth the cost in my opinion.I now have three different varietals from these guys in my cupboard and it seems like they all have their own purposes to which they are best suited.The bourbon is your classic punch you in the face vanilla. It's potent, it's deep, and it's almost certainly what you want for things like brownies, chocolate cake or chocolate chip cookies.But this Tahitian vanilla is a different beast. I'm actually quite surprised just how nuanced it is. It's much more floral, aromatic, and subtle. It's got that wedding cake, vanilla ice cream thing going on that is hard to describe unless you already know what I mean. This is the one you want for any kind of white or yellow cakes, more subtle cookies like sugar cookies, buttercream frostings, custards, and I would suggest any kind of cookie calling for vanilla that doesn't also call for brown sugar or spices. Molasses and deeper or more prominent spice notes would probably overshadow the finer nuances of this vanilla whereas in something like a butter cookie, this vanilla can bring it to life. In short this is the vanilla I would reach for one vanilla is the star of the show. Wherever vanilla is serving a background role or is forced to compete with a larger supporting cast, then I pull out the bourbon.If you're looking for something in the middle go with the Mexican. It's kind of a halfway point between the two.If on the other hand you're looking for something slightly more economical that's just a really great reliable vanilla, NM makes one that is just labeled pure vanilla and not single variety. That's a great everyday vanilla or for anyone interested in varietals.

One of the best of all of the vanilla extracts. On the expensive side but worth every penny. Sets your baked goods or sweet potato casseroles apart from ordinary (McCormick or other generic store brand vanilla extracts).My husband loves sweet potato casserole, I listed ingredients and directions the best I could. I don’t measure most ingredients.I bake (till soft, let cool) the potatoes because boiling them takes all the natural sugars out. Peel, cut, arrange on an angle in the baking dish. 1 cup (has to be) organic brown sugar (cost a tad more but much richer in flavor), depending on how many sweet potatoes, 1 1/2-2 cups of white sugar and 1(1/2)-2 sticks of good butter (I use salted with everything, that way I don’t have to add salt), just shake the cinnamon about 1 1/2TBS to 2 TBS, 1/2 tsp of nutmeg, 1/2TBS-1TBS of this vanilla extract. Put all in a non stick saucepan, let butter, sugars, powdered spices all come together (do not melt sugars in post) until you see the beginnings of bubbles on the side. Remove from fire add vanilla, mix, be very careful and pour mixture on sweet potatoes (it’s hot and can burn). Place back into oven at 350° until syrup is fully melted, bubbly and formed a slight sugar crust on the top. If it doesn’t crust that’s ok. Be extremely careful removing from the oven the sugar can and will burn, use good oven mitts or thick towel on baking pan. Let cool, the long it cools the thicker the syrup will become. Enjoy, from a true Louisiana Creolé , that learned from generations of Creolé cooks before me.

I like this brand because it has a wonderful concentration and baking ability.

I just received this item, decided to open to make sure it was actually almond extract. It appears to smell and taste the same as my Sonoma brand purchased locally a couple years back (Williams-Sonoma, the stores all closed in my area). I'm glad I did open as the cap was loose, probably from the delivery person tossing the package onto my concrete porch ( i saw her!). Thank goodness the product had not leaked, I would have been very upset.

I could drink this stuff as water it's so good.

It has more flavor than other extracts that I have tried.