Forgot to ask: what is thwe flovor of this Wilson extract? I have never heard of it.
What kind of dip do you flavor with it?
I use Yeast extract to flavor clear broth because it is very low in sodium and is actually the main ingredient (after salt) in bouliion cubes/granules of any flavor.
Something similar to a flavoring extract is the European "Maggi", it is almost like soy sauce but still different. It is just about on every table in Germany when soup is served.
If you grocer does not have it, you will be able to find it in most oriental stores.
I doubt you will find your Wilson's extract, it is most likely extinct because of low demend.You are hard put to find many of the older and smaller brands any longer, they just can't make it in today's world.
Young folks just don't use things like that.
Grelo