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At a former job, we had Watkins vanilla. I can get it now at the new Walmart in town, but I can't tell the difference between that and the brand names. It's the same price.
Off topic a bit- Cook's Illustrated tested vanilla and artificial vanilla, and we were all surprised when the test results showed no difference between the two in baked goods. A local baker (very reliable, talented and successful) told me years ago he only uses artificial vanilla. I was shocked, but his pastries and desserts are excellent.
Armed with the CI's knowledge, and the same opinion from a trusted baker, I started to use half real van and half imitation (sounds horrible, coming from me, the unofficial spokesperson for REAL vanilla) but noone, including myself, has noticed a difference. Sure is a lot cheaper.
Watkins makes a blend of real and imitation, and it's available at Walmart.
As for the spices, I can't say, I've never seen them arouund here.
That all being said, there are times only real vanilla will do. It's so expensive these days, I save the good stuff for the times it really matters, which almost always means little or no heat is involved.
Sorry to get a little off topic!
PJ
PJ