Vanilla is the most popular flavor in the world today, and few companies can claim a name association with vanilla like Watkins can. Having produced the world's finest vanilla for more than 100 years, Watkins is recognized as the name in vanilla by hundreds of thousands of loyal Customers. The dedication to quality begins with buying only the finest vanilla beans.

The best vanilla beans in the world are those of the Bourbon variety - specifically those grown on the island of Madagascar, off the coast of Africa. Watkins' signature blend of real vanilla extract and rich fortifiers (including artificial flavorings) give its award-winning Original Double Strength Vanilla a delicious, concentrated flavor that is economical to use and guarantees superior results.

The fortifiers are added to the vanilla to stabilize it. All vanilla extracts contain alcohol. The main difference between the pure vanilla and the Double Strength is the use of these stabilizers, and added flavorings.

There is less than 1/3 the alcohol than in the pure vanilla extract, which means that the flavor will not disipate in high heat, or extreme cold. For this reason, Original Double Strength Vanilla is better suited to baking and freezing, while the pure extract is better at flavoring whipped creams, butter, cereal or a favorite beverage.

Compare the ingredients between the Watkins vanillas:

Watkins Original Double Strength Vanilla: Water, corn syrup, propylene glycol, vanilla extract (alcohol, water, extractive of vanilla beans), alcohol (8.25%), artificial flavors, caramel color.

McCormack Imitation Vanilla Extract®: Water, Caramel Color, Vanillin, Ethyl Vanillin, and 0.1 % Potassium Sorbate (as a preservative).

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Watkins Pure Vanilla Extract: Vanilla extract, [water, alcohol (35%), extractive of vanilla beans], glucose.

McCormack® Pure Vanilla Extract: Vanilla Bean Extractives in Water, Alcohol (35%), and Corn Syrup.

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Watkins Double-Strength Imitation Clear Vanilla Flavor: Water, corn syrup, propylene glycol, alcohol (8.75%), artificial flavors.

McCormack® Clear Vanilla Extract: Water, Alcohol(15%), Vanillin and Other Artificial Flavorings, and Citric Acid.

I am still awaiting the information for Spice Islands®.

The best part for me, as I use so much vanilla in my baking for both home and work, is that it only requires about 1/2 the amount called for in a standard recipe to get the full vanilla flavor needed! So, figure that into the calculations and then compare the price.... Watkins comes out ahead every time!

Originally introduced in 1895, Watkins Pure Cassia Cinnamon was awarded the Grand Prize with Gold Medal for Highest Quality at the International Exposition, Paris in 1928.

Cinnamon is one of the world’s oldest and most popular spices; it is used in cuisines around the world and is the most important “sweet spice.” There are two kinds of cinnamon: Ceylon cinnamon and cassia.

Ceylon cinnamon (sometimes called “true” cinnamon) is native to Sri Lanka. It is a pale tan color and has an exceptionally mild flavor; very pleasant, but so delicate that it seems weak to the North American palate. Most of the Ceylon cinnamon imported into the United States is re-exported to Mexico.

Almost all of what we in North America call “cinnamon” is actually cassia, which has a more intense flavor. Watkins purchases the best cinnamon available on the market…specifically, Korintje cassia. When the cinnamon is received, it is inspected for cleanliness and freedom from foreign matter before being ground. It is the strictattention to detail that makes Watkins cinnamon the very best available.

Watkins Cinnamon contains a minimum of 2% essential oil; many others on the market contain 1 to 2%, and inferior brands have as low as .5%.

OK... I can never get enough cinnamon, so I use the full amount when measuring for a recipe. Most folks can get by with half of what is called for.

Originally introduced in 1895, Watkins Pure Black Pepper was awarded the Grand Prize with Gold Medal for Highest Quality at the International Exposition, Paris in 1928.

Black pepper is, without a doubt, the world’s most popular and important spice. Of the total spice usage nationwide, about a third is devoted to pepper. It is used in virtually every cuisine in the world. Its versatility and popularity have earned it the title “The King of Spices.”

Watkins has been famous for pepper for over a hundred years, and has always purchased the best peppercorns available on the market. These top grade peppercorns are always clean and uniform, and are carefully screened for twigs and other fillers before being granulated. Once granulated, the pepper is immediately packed into Watkins' trademark black tin.

Malabar and Lampong peppercorns: The strongest in flavor; preferred for processing because they retain more flavor. The Malabar variety comes from the coast of India; Lampong is from Indonesia.

Exclusive granulating process: The exclusive process granulates each berry into distinct particles rather than crushing or grinding them into dust. The Watkins process doesn’t create as much friction, which can evaporate the essential oils by generating heat. The result is better flavor retention.

Here's a neat little trick... Everyone knows that if you sniff "store-bought" pepper - any brand - you sneeze. Try that with Watkins pepper! Pour a little of each on a paper towel, and sniff. I'd bet you will know immediately which pepper is Watkins!

Note - use half of what the recipe calls for!

Just mix them with ordinary or sour cream, puréed cottage cheese or plain yogurt for a more healthful snack. They're not just for dips; these seasonings make great cream cheese spreads and salad dressings!

My absolute favorite is the Cucumber Dill. Its heavenly on chips, but it works as a great salad dressing mixed with mayo. I use it all the time!!

Second choice, and my husband's favorite (so far) is the Bacon Cheddar Dip mix. He loves it as a snack dip, but he also uses it as a nice cheese sauce whenever one is called for - and even adds it in to spruce up a plain mac and cheese dinner.

A word about using these: Use less than the label says. Trust me! I've made dips with sour cream, mayo, and cream cheese. I use 2T per cup max!! Let them sit on the counter for 10 - 15 minutes to 'marry' the flavors, and then taste. I'd be willing to bet you'll find them as near perfect as I do.

I know... The jars look small. But - one small jar will make about 10 - 12 cups of dip!! With all of the Watkins Dip Mixes, little goes a long way!

They work fast, too... Perfect for the appetizer table at Christmas gatherings, or an afternoon snack 'just because.'

Top Secret Recipe for Christmas Cookie Success:
Watkins Extracts and Flavors!

If there were ever a secret to getting your Christmas cookies to come out extra special - I mean better than bakery special - its Watkins. There is just no comparison... not on quality, taste, not even on scent!

I always bake using Watkins extracts and flavors, but I also cook with them. They can take the heat, and will smell just as wonderful, and taste just as good after cooking! They also stand up to freezing, just like the vanilla.

Certain of the flavors, like the caramel, I use to flavor coffee, too. It is not only much better tasting, but it is also a lot less expensive than those flavored creamers you can get at any store. There aren't as many questionable ingredients in the Watkins, either - and since you only need a couple drops, they will last a long, long time.

Give one or two a try, and I will guarantee you'll come back for more!

Once at the site, simply scroll down the left navigation, and click on "Join Us". All the information is there.

Or, use the contact me button on the left of this page, and I will be happy to email, call or exchange correspondence with you! I love talking about Watkins almost as much as I love cooking and keeping house with their products!

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