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Watkins Herbs and Spices

Proudly Presented by Independent Watkins Associates Eleisia and Randall Whitney ID# 335001
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Chocolate Orange Fondue

1/3 cup whipping cream
1 teaspoon grated orange zest
10 to 12 oz semi-sweet chocolate chips
1 tsp Watkins Original Double Strength Vanilla
1 tsp Watkins Orange Extract (on sale this month)

~ Fresh fruits - bananas, strawberries, grapes, tangerines, kiwi, pears, apples, raspberries. Fresh fruit should be ripe but still firm enough to not dissolve while dipping
~ Dried fruit - apricots, dates, fig
~ Cakes or cookies - Bite sized cubes of angel food cake, pound cake, lady fingers or biscotti
~ Nut Breads - Nut breads can be served toasted or fresh. Cut into bite sized pieces. Use date nut bread, cinnamon bread, pumpkin bread, banana bread, or zucchini bread
~ Marshmallows, pretzels

Heat cream, chocolate chips, and orange zest in heavy medium saucepan or electric fondue pot on low heat. Whisk until chocolate is melted and mixture is smooth. Stir in vanilla and orange extracts. If heating in saucepan transfer to fondue pot and keep warm over candle or canned heat burner.

Serve with dippers using fondue forks or skewers.

Replace Orange extract with other Watkins extracts - Banana, Mango, Peach, Pineapple, Raspberry, Strawberry, (fruit extracts on sale this month) Almond, Caramel, Peanut Butter, Peppermint, Coconut

Watkins offers more than 250 high-quality products for you, your family, and your home. Every product is backed by a 100% satisfaction guarantee.

Order from our online catalog or call toll free 1-800-WATKINS (1-800-928-5467) and give my ID# 335001 as your Watkins Consultant.

Originally introduced in 1895, Watkins ground spices were awarded the Grand Prize with Gold Medal for Highest Quality at the International Exposition, Paris in 1928.

Consumption of spices and seasonings in North America is at an all-time high. In fact, spice consumption in North America has increased by 50 percent in the past decade. We are not only using spices more frequently and in greater volume, but in a much wider variety; approximately 28 spices are used in the average North American home.

Watkins was a pioneer in spices and seasonings in the late 1800s, and by the turn of the century had acquired a national reputation for quality. Today, our spice line has grown and diversified to accommodate a growing appetite for spices, while retaining the same high quality.

  • Quality raw materials: Watkins buys the pick of the world’s herb and spice crop—each selected from the best growing region.
  • Skillful preparation: All spices contain volatile flavoring oils. If care is not exercised during grinding or granulation, it is possible for enough heat to be generated to evaporate these oils and result in an inferior product.
  • Strict quality control: We select our spices for taste, color, and appearance; then more thorough tests are made to further determine the quality. After the spices are processed, they are bottled in glass or tins to preserve quality (many of the spices’ essential oils are not compatible with plastic).
  • Glass bottle with shaker top: After processing, our herbs and spices are immediately packed in our custom glass bottles to preserve quality. Shaker tops are included where appropriate.

All-Natural Gourmet Herbs and Spices

For over 100 years, Watkins has been going the extra mile to find the very best of the world's herbs and spices. When you buy spices from Watkins, you get the taste of the world brought to your doorstep. Our all-natural spices contain only the highest volatile oils and are packaged so that you can enjoy them at optimal freshness.

00605 Curry Powder
00649 Garam Masala
00634 Herbes de Provence
00610 Onion Powder
00611 Oregano Leaves
00613 Parsley Flakes
$3.98 each

00647 Allspice (Ground)
00601 Basil
00631 Caraway Seed
00620 Cayenne Red Pepper Ground)
00624 Celery Seed
00635 Chives(Chopped)
00644 Cilantro Leaves
00603 Cinnamon (Saigon)
00622 Corinader Seed Ground)
00604 Cumin
00623 Fennel Seed
00607 Garlic Powder
00621 Italian Seasoning
00630 Marjoram Leaves
00609 Mustard (Ground
00626 Poppy Seed
00633 Red Pepper Crushed)
00614 Rosemary (Crushed)
00615 Sage
00629 Sesame Seed
00616 Thyme
00632 Tumeric (Ground)
00638 White Pepper (Ground)
$4.98 each

00652 Chinese Five Spice Blend
00637 Cream of Tartar
00606 Dill Weed
00608 Ginger (Ground)
00646 Mint Flakes
00648 Orange Peel
00641 Poultry Seasoning
00624 Tarragon Leaves

00628 Bay Leaves
00642 Cinnamon Sticks
00653 Lemon Peel
00618 Nutmeg (Ground)

22006 Onion & Garlic Pepper

00617 Cloves (Ground)

00639 Cardamom (Ground)
00655 Cloves (Whole)
00651 Madagascar Vanilla Beans (2 beans)
$10.98 each

00654 Saffron (Spanish)

Gourmet Herbs and Spices

Watkins has been a pioneer in spices and seasonings since the late 1800s. Today our spice line has grown and diversified to accommodate a growing appetite for spices, while retaining the same high quality you have conme to expect from Watkins spices.

00645 Cajun Seasoning
00643 Celery Salt
00625 Chipotle Chile Pepper
00612 Paprika (Ground)
00619 Paprika (Smoked)

00602 Chili Powder

21912 Garlic Herb Seasoning

All-Natural Gourmet Grinders

Satisy your craving for seasonings with Watkins grinders. These disposable grinders have a unique, eye-catching design, and the top-quality ingredients inside will please your palate. The grinders are convenient and easy to use - just twist to grind.

00534 Chicken Seasoning
00531 Coarse Sea Salt
00532 Four Peppercorn Blend
00533 Garlic Peppercorn Blend
00540 Pizza & Pasta Seasoning
00538 Seafood Seasoning
00541 Steak & Chops Seasoning
00530 Whole Black Peppercorns
$5.99 each

Recipes Using Watkins Herbs and Spices

Bearnaise Sauce
For grilled or sauteed meats, grilled fish

2 tbsp/30 mL Watkins Tarragon
2 tbsp/30 mL minced shallot
3/4 cup/180 mL white wine vinegar
Pinch salt
Pinch Watkins Black Pepper
3 egg yolks mixed with 2 tbsp/30 mL hot water
1 cup/240 mL butter, melted
1/2 lemon, juiced
Watkins Cayenne Red Pepper

Place tarragon and shallot in a heavy saucepan; moisten with vinegar. Season with salt and pepper and boil down by two-thirds. Remove from heat, allow to cool. Add egg yolks and water; beat with a whisk over very low heat (or place in a double boiler). As soon as yolks begin to thicken, add melted butter, whisking continuously. If sauce becomes too thick, thin with another 2 tbsp of water. Season with lemon juice and cayenne.

Dill Dressing
1/2 cup/125 ml undiluted evaporated skim milk
3 tbsp/45 ml Original Grapeseed Oil
1/4 cup/60 ml non-fat mayonnaise
3 tbsp/45 ml white vinegar
1 tbsp/15 ml Watkins Chicken Soup Base
1 tsp/5 ml Watkins Onion Powder
1 tsp/5 ml Watkins Garlic Powder
3/4 tsp/4 ml Watkins Dill
3/4 tsp/4 ml Watkins Dry Mustard
1/4 tsp/1.2 ml Watkins Basil
1/8 tsp/0.6 ml Watkins Black Pepper

Combine all ingredients in a covered jar; shake well to mix. Refrigerate until serving time.

Garlic Butter
1 tsp/5 mL Watkins Garlic Powder
1/2 cup/125 mL (1 stick) softened butter
1 teaspoon Watkins Parsley Flakes, if desired

Mix and allow to sit to allow flavor to develop; use for garlic bread as well as for hero sandwiches, fish, pasta, grilled meats, spinach, zucchini, egg rolls, cabbage, lima beans.

Hot Mustard
Mix Watkins Ground Mustard with enough cold water to make a paste. Let stand 10-30 minutes before using.

Japanese or Chinese Mustard: As above, but use boiling water, cover and allow to stand.

Lemon-Ginger Fruit Dip
8 oz/227 g marshmallow creme
8 oz/227 g cream cheese, softened
1-1/2 tbsp/23 mL Watkins Lemon Extract
1 tbsp/15 mL Watkins Lemon Peel
1/4 tsp/1.2 mL Watkins Ginger

Beat the marshmallow creme and cream cheese together. Add the lemon extract, lemon peel and ginger; mix well and refrigerate until ready to use. Serve as a dip for fruit kebabs or pour over fruit.

Mustard Honey Salad Dressing
2 tbsp. Watkins Mustard (ground)
2 tbsp. honey
2 tbsp. vinegar
2 tbsp. olive oil

Place all ingredients in a jar and shake well to mix. Serve over salad and meats.

Nutmeg Cake
This classic layer cake really showcases the superior flavor of Watkins Nutmeg.

3/4 cup/180 mL butter or margarine, softened
2 cups/480 mL sugar
4 eggs
3 cups/720 mL all-purpose flour
2 tsp/10 mL Watkins Nutmeg
1-1/2 tsp/7.5 mL Watkins Baking Powder
1-1/2 tsp/7.5 mL baking soda
3/4 tsp/4 mL salt
1-1/2 cups/360 mL buttermilk
1 tsp/5 mL Watkins Double-Strength Vanilla

Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Sift together dry ingredients; add to creamed mixture alternately with buttermilk, beginning and ending with flour and beating well after each addition. Stir in vanilla. Pour into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees F/180 degrees C for 25 to 30 minutes or until cakes test done. Cool in pans on rack 10 minutes. Turn out of pans onto rack and cool completely.

3 egg whites
2-1/4 cups/540 mL sugar
2-1/4 tsp/11 mL light corn syrup
1/2 cup/120 mL cold water
1/4 tsp/1.2 mL Watkins Cream of Tartar
Dash salt
1-1/2 tsp/7.5 mL Watkins Clear Vanilla Extract
1 cup/240 mL finely-chopped walnuts

Place egg whites and next 5 ingredients in top of double boiler (not over heat). Beat 1 minute with electric mixer to blend. Place over boiling water and cook, beating constantly, until frosting forms soft peaks, about 7 minutes. Remove from boiling water. Add vanilla flavor and beat until frosting forms stiff peaks. Remove 2 cups of frosting to a separate bowl. Add walnuts to this mixture; mix well. Spread between layers of cake. Frost top and sides of cake with remaining frosting; decorate as desired.

Pineapple-Ginger Fruit Dip
8 oz/227 g marshmallow creme
8 oz/227 g cream cheese, softened
1-1/2 tbsp/23 mL Watkins Pineapple Extract
1 tbsp/15 mL Watkins Lemon Peel
1/4 tsp/1.2 mL Watkins Ginger

Beat the marshmallow creme and cream cheese together. Add the pineapple extract, lemon peel and ginger; mix well and refrigerate until ready to use. Serve as a dip for fruit kebabs or pour over fruit.

Pork Roast
Pork Roast, any size
Watkins Black Pepper from tin or grinder
Watkins Thyme
Watkins Garlic Powder
Watkins Sea Salt

Sprinkle pork roast with black pepper, thyme, garlic powder, and salt. Roast uncovered in a 325 degree F/163 degree C oven until meat thermometer registers 160 degress F/71 degree C for medium or 170 degrees F/77 degree C for well-done. Thermometer should be inserted in the thickest part of the meat and should not touch bone. The amount of time to cook roast depends on the size of the roast. A thin layer of fat on the outside of the roast will cook to a delicious crispness.

Steak (or Chicken) Fajitas
3/4 lb top sirloin steak
2 tablespoons olive oil
1 tablespoon lime juice
1 garlic clove, finely minced or 1 teaspoon Watkins Garlic Powder
1/2 teaspoon Watkins Chili Powder
1/2 teaspoon Watkins Cumin
1/2 teaspoon Watkins Red Pepper Flakes
1/2 teaspoon Watkins Black Pepper
1/2 teaspoon salt
8 flour tortillas (8 inch/20 cm)
1-2 onions
2 small sweet bell peppers, of your choice (green, red, or yellow)

sour cream
shredded cheese
chopped tomato

Slice steak into thin strips.

In a bowl, mix together 1 tablespoon olive oil, lime juice, garlic, chili powder, cumin, red pepper flakes, black pepper & salt. Add beef strips and stir to coat, set aside.

Wrap tortillas in foil and place in 350 degree F oven for 5-10 minutes or until heated through.

Cut onions in half lengthwise and slice into strips, cut peppers into strips.

In large non stick skillet over medium high heat, heat remaining tablespoon of olive oil. Add onions & peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside.

Add beef to skillet, cook, stirring for 3-4 minutes or until they lose their red color.

Return onions and peppers to skillet; stir for about one minute.

To serve, spoon a portion of the beef mixture down the center of each tortilla, top with your desired toppings, fold bottom of tortilla up over filling, fold the sides in, overlapping.

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Eleisia and Randall Whitney
Watkins Independent Associates
Copyright 2003-2013 - All rights reserved
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who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated.

Testimonials are based on personal experiences, and we cannot guarantee these same results for everyone.

We reserve the right to correct printing errors on products listed above.
Please note: prices listed in this newsletter are in U.S. dollars. Canadian prices are listed in the online catalog.
Some prices are subject to a surcharge in Alaska, Hawaii, Puerto Rico and the U.S. Virgin Islands.