Vanilla

I love the smell of vanilla.  I love the taste of vanilla!  Vanilla goes into so many yummy things that we make in the kitchen that it makes sense to use the best vanilla out there.  And I think Watkins Vanilla is just the ticket!

What makes Watkins Vanilla so great?  First of all, it's tried and tested.  They've been making vanilla since 1895!  It quickly became a staple of farmhouse kitchens and, in 1928, won the Grand Prix with Gold Medal at the Paris International Exposition.

Watkins uses the very best vanilla beans.  The world's best vanilla beans are called Bourbon, or Madagascar-Bourbon.  They have moisture levels between 20 and 25% and are the world's most expensive vanilla beans.  Watkins uses whole beans...no "splits".

Watkins Original Double Strength Vanilla Extract us a very low alcohol level of 8.25% which helps to make it heat resistant. Watkins also fortifies the extract to make the flavor resistant to degredation by heat or freezing (both possible with vanilla extracts) and to make the product double-strength.  Then the vanilla is carefully aged. 

The result is a vanilla extract which has phenomenal flavor and is economical to use.

To order, click here