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 »
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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.
As we finally leave winter behind us, we happily turn to the outdoors, with BBQ’s ready!
Grilling is enjoyed in virtually every country around the world, and often refers to a quicker, high-heat method of cooking, whereas barbecuing is generally done slower, over low heat. For some of us, grilling and barbecuing is the same thing.
How you experience flavour doesn’t just involve taste – it’s the cumulative ‘understanding’ of food that comes from all five of your senses.
A better understanding of the complexity of taste provides product developers with an opportunity to create truly flavourful foods that keep customers coming back.
This issue we’re focusing on spice. Customers have lots of questions related to spices – about flavour, colour, quality attributes – the works! Take a look below and see if your
question is answered! If not, feel free to post your question on our website & then look for additional Q&A’s in our next blog post.. Spice It Up!