Watkins Vanilla

The Vanilla Experts Since 1895

Start with the finest premium-grade Madagascar Bourbon vanilla beans available, and add over a century of experience in making vanilla, and the result is hands-down the very best vanilla on the planet. Our award-winning Original Double-Strength Vanilla is based on the same quality that goes into our exquisite Pure Vanilla, but is fortified for bake-proof, freeze-proof, extra-strength flavor. Double-Strength Imitation Vanilla Extract is an established, time-tested imitation vanilla blend, similar to Watkins White Vanilla, but in a dark formula. By using flavor components that occur naturally in the vanilla bean, Watkins has captured a true, rich, full-bodied vanilla flavor in an imitation formula. Like our White Vanilla, it shares the bake-proof, freeze-proof, double strength properties of our Original Vanilla but in a naturally dark, rich blend. Our flavor experts have developed a very close match to our Original Double Strength Vanilla. Double-Strength Imitation White Vanilla Flavor has those same properties, but because its expert formulation allows us to achieve a rich flavor without the dark color of vanilla, it won't darken white baked goods.

Certified Kosher.

How Vanilla Is Made

Vanilla History

Vanilla was discovered in Mexico by the Spanish conquistadors, who dubbed it vainilla meaning "little sheath." They brought it to Europe, where it was quickly adopted. The first written mention of vanilla was in 1662, in reference to an ingredient used with chocolate by the Native Americans. By the 19th century, the great innovation of ice cream created a love affair with vanilla. Vanilla beans were once prized as highly effective aphrodisiacs, and were so rare, they were used as tribute payments to royalty.

Vanilla Beans Come From Orchids

Vanilla is the fruit of an orchid plant, which grows in the form of a bean pod. Although there are over 110 varieties of vanilla orchids, only one, Vanilla planifolia, produces the fruit which gives us 99 percent of commercial vanilla. Another genus, the Vanilla tahitensis, grown in Tahiti, does produce fruit with a more pronounced aroma, but debatedly less flavor.

Vanilla orchids are grown in tropic climates, primarily Mexico, Tahiti, Madagascar, Reunion, Mauritius, Comoro, Indonesia, Uganda, and Tongo, with three-fourths of the world's supply coming from Madagascar.

In order to produce the fruit, the orchid flowers are laboriously hand-pollinated at a very specific time of the day when the flowers are open during a short one-month flowering period. The fruit is not permitted to fully-ripen, since this will cause the beans to split, thus losing commercial value. Hand-harvesting occurs four to six months after the fruit appears on the vines.

Once harvested, the green beans go through a treatment process lasting another six months where the beans are soaked in hot water, rolled in blankets to "sweat," dried on flats in the sun to evaporate the water, and then stored in a ventilated room to slowly ferment and produce their unique aroma and flavor.

Quality and aroma of the vanillin flavor varies by growth location, since some areas produce beans with higher vanillin content. The resulting dark brown vanilla bean is usually 7-9 inches long, weighs about 5 grams and yields about 1/2 teaspoon of seeds.

Vanilla beans are expensive, retailing in some specialty shops for $2-3 each. The price of pure vanilla extract is also obviously high, but varies due to the quality of the beans used. Pure vanilla extract should have no sugar added, has an indefinite shelf-life and will last forever, aging like fine wine or liquor. Beware of cheap "pure" vanilla extract. \par Cooking With Vanilla

Vanilla is used not only in pastries, desserts, and baked goods, but is also excellent with seafoods. It is a popular ingredient of coffees, perfumes, cigars and pipe tobaccos.

To make your own vanilla extract, chop 3 or 4 vanilla beans into small pieces, being careful to retain all the seeds and crystals. Put into a clean jar and cover with about a half cup of Brandy liquor. Let steep for 1-6 months. Strain and use with or without the pieces as your recipe defines. The mixture keeps indefinitely, and you can continuously add to it. If you find the brandy flavor too strong and have more time, use one split bean steeped in 3/4 cup of vodka, letting it stand at least six months.