WatkinsPure Vanilla Extract, 16 Ounce

Only vanilla i have used for the last 15 years. Consistent flavour, year after year. I always have 3-4 bottles on hand. The flavour does not deteriorate with storage.Whether used with flavour bomb cakes like lavender and lemon, or in minimal ingredient cut out cookie Watkins never lets one down

the best (affordable) vanilla extract on the market! so much more vanilla flavor comes out in my cooking/baking when i use it over McCormick vanilla extract.

Why did you pick this product vs others?:Best vanilla there is.

You can't get any better quality than this. Everybody just buy it even if you don't use it buy it.

I'm giving this product a low score because of so many complaints about seal issues. I ordered two bottles. One had a broken cap, and one had a seal that was completely detached and leaked. When I requested a refund or replacement, the chat bot said the product was not eligible for refund or replacement. I clicked to chat with an associate, uploaded pictures, and received a refund.This is a food product. Being sealed is highly important, not only for tampering but for food protection. Ongoing issues with sealing is ridiculous. Watkins needs to get their crap together and get it fixed. If this was happening with their products on the grocery shelf, the store would stop carrying the product.

My grandmother always used Watkins extracts. I'm 64 years old now and I'm just getting back to making my homemade vanilla. When prices skyrocketed a few years ago, I couldn't afford to keep making it.I needed some extract, so I bought 2 bottles of Watkins. It's been years since I bought it. The quality isn't quite what it was in bygone years, which is why I gave it only 4 stars.To be fair, you get a lot for the money. But, they're using alcohol that's low quality. Plus, I'm sure it isn't aged as long as they used to. The smell and taste of alcohol is almost overwhelming.By USDA mandate, vanilla extract must be made with a minimum ratio of 13.35 ounces beans/1 gallon of 35% (70 proof) alcohol. You can use more beans per gallon, which will increase the vanilla, but you can't use less than 13.35oz.They don't mandate how long the beans need to ferment, or which alcohol. I use vodka (cheaper than gin) when I make my extract. I use it because vodka and gin have the least odor and flavor. Plus, the longer you brew them, the less alcohol taste or smell. I soak my beans for a very minimum of 6 months. I've had some going for 3 years which is almost a thin syrup.If you're using the extract for anything that's cooked or baked, it's great; the alcohol is cooked off. If you're using it for something like homemade ice cream, the alcohol taste will be in the ice-cream.So, this is what I'm doing to correct it for uncooked use.You can heat the extract, not to exceed 170° F. Over 170° and you'll denature the vanilla.I heated the extract in a double-boiler to ~ 145-155° for a good 2+ hours. It evaporated some of the alcohol. Then, since I'm making vanilla anyway, I put it in with my extract, which sits on my counter, in a gallon sun tea jar with spout. It'll sit there for at least one more month. If you have the time, you can get a lot of the alcohol out, usually in 4 hours.Companies do this anyway to speed up the vanilla brewing process. You can simply use it, or keep it and allow it to mellow even more. There was a substantial difference after I heated it.The advantage of this is not only flavor, but concentration. I've made 4-fold vanilla in the past. I'd rate the Watkins after heating at around 1.5 fold, so you can reduce the amount used in recipes if you wish. You don't lose any vanilla, only the alcohol.Watkins has been around for a very long time. You really get a lot for the money. I just wish they aged it better. It's perfect for cooking, not so much for raw use.

Pure quality vanilla adds real flavor! Vanilla is one of the most recognizable aromas and tastes in the world. I add Watkins vanilla to frostings, whipped cream, cookie dough, eggnog, smoothies... This product contains only vanilla extractives, water and some alcohol. A very good value as it lasts quite a while using only a teaspoon at a time. Never goes bad in the pantry.

Can’t beat REAL Vanilla!