Adventures in FLAVOUR Cooler weather finds consumers spending more time cooking and baking in the kitchen than grilling on the bbq. Comfort food is back on the menu. Think fall simmering spices — toasty cinnamon, spicy cloves and aromatic nutmeg and ginger.Read More »
Every 3 years, Frankfurt Germany hosts IFFA, the oldest running trade show for the Global Meat Industry since 1949. Malabar team has been attending this show for over 30 years.Read More »
Malabar Super Spice was
founded by a German sausage-making family to provide spices, seasonings, ingredients and supplies to sausage makers and meat processors across the country.
Many of Malabar’s oldest customers are expert sausage
makers, and so, with BBQs starting up across the country,
Malabar pays homage to the sausage.
Spices have always played an important role in our world. As food, they’re an essential part of a healthy existence. A form of currency throughout history, spices are appreciating in value once again, with spice markets expected to grow 8% over the next five years.Read More »
Sodium is the sixth most abundant mineral on earth. As humans, our bodies need a very small amount of sodium to conduct nerve impulses, contract and relax muscles and maintain a correct balance of water and minerals. So, what is a small amount? How are we doing in reducing our salt intake? There is an alternative POTASSIUM CHLORIDERead More »
For many years, what commonly came to mind with the term ‘ Spice’ were black pepper, garlic and paprika. With the advent of the internet, social media and increased travel, we’ve become more adventurous in our tastes. We now have a wonderful potpourri of spices in a variety of colours, textures and flavours to enhance even the simplest dishes.Read More »
As part of our ongoing commitment to bring the world to you, Doris Valade, recently had the opportunity to visit a variety of European butcher shops, farms shops and retail grocery stores in Birmingham, England and in Amsterdam, The Netherlands. It was a colourful tour of delicious foods & in this issue of the Main Ingredient, we share highlights of this tour with you!Read More »
What do wine, sauerkraut, miso, yogurt, pickles, salami, sourdough, cheese, kombucha, kefir and cocoa have in common? THEY ARE ALL FERMENTED FOODSRead More »
READ MORERead More »
For many of us, Chinese food was the first Asian food that became popular in restaurants,
and at home. Egg rolls, chow mein, lemon chicken and sweet and sour sauce were on every menu. Today, the foods of the Far East mingle with Middle Eastern foods, African foods, and Mediterranean dishes, to provide an array of bold flavours and innovative seasonings. Food trucks, the Food Network, food blogs and local restaurants have all introduced ethnic foods that are no longer considered exotic.
In this issue of the Main Ingredient we take a look at the many and varied kinds of ‘meat
on a stick’ as we’ve adopted it for our summer BBQ – the kebab.