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Resources for Spices, Seasonings and Ingredients

Malabar Super Spice Reference Library

Adulteration of Spices

A key step in the prevention of adulteration is to understand why it occurs. The most obvious and simplest reason is to increase profit. A manufacturer may use a cheap filler that is easily disguised to increase the volume sold by cutting the cost of pure spice, and thereby increase the ultimate profit margin. The […]

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Herbs and Spices Promotes Good Health

Spices have been used for their flavour and colour for thousands of years, and they have also been used for their health benefits. Today, as we look for healthier alternatives, spices have become an interesting consideration.  Medical studies relating to the medicinal benefits of spices have increased considerably over recent decades, along with consumer interest […]

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Stuffing Seasonings and Complete Stuffing Mix

STUFFING SEASONINGS AND COMPLETE STUFFING MIX Stuffings are no longer just for the turkey. Today’s chefs are using a variety of flavours in their seasonings, and then adding the seasoning and stuffing to seafood, pork roasts, and chicken breasts. Use our seasonings as a flavour base for your own creations, or try our complete stuffing […]

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Sure Cure and Dry Cure Units

SURE CURE & DRY CURE UNITS Cure units consist mainly of salt, and sodium nitrate and/or sodium nitrite. Additional ingredients may include sugar, sodium erythorbate/ascorbate, phosphates, and flavours. Canadian regulations are very specific on the usage levels allowed for nitrates/nitrites in meat products, and should be thoroughly understood before beginning the curing process. Malabar is […]

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Pump and Cure Units

Modern meat curing and smoking practices are used primarily to create flavour, enhance colour, and for food safety, for example, to prevent botulism. Malabar can provide you with the cure you require, as well as the advice and know-how you want in order to cure your products efficiently and successfully. To the best of our […]

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What is Sugar?

What is sugar? Sugar is found in the tissues of most plants, but sufficient quantities for commercial extraction are only found in sugarcane and sugar beet Sugarcane- species of giant grasses in the genus “saccharum”, cultivated in tropical climates Sugar beet – a cultivated variety of “beta vulgaris”, grown as a root crop in more […]

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Herbalox

Herbalox

The longer your sausages remain fresh in deli case, the more valuable it is for a retailer. Revolutionary rosemary-based Herbalox established the standard for natural oxidation-inhibiting products. It is a rosemary oleoresin with the flavour and aroma removed.  With its light brown colour it can be used in any type of meat product without giving […]

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GDL

Glucan Delta Lactone

Glucono Delta Lactone is a cure accelerator and speeds up development of cured meat colour. It hydrolyzes to form gluconic acid in water solution and thereby creates the desired pH.  The rate of acid formulation is affected by temperature, concentration and the pH of the solution. It is permitted at a rate of 8ozs per […]

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Celery Blend 3.0 – All Natural Nitrite

Celery Blend 3.0 is a multi functional seasoning that aids in flavour and colour development, as well as shelf life stability in meat and poultry products. This is considered a natural source of nitrite, whereas the nitrates have already been pre-converted into nitrites. Call us for more information ….. To the best of our knowledge, […]

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More about ….. Potassium Lactate

Commonly Asked Questions Regarding Potassium Lactate What is it? Potassium Lactate is a colourless liquid derived from lactic acid ( lactic acid is not derived from dairy therefore, no allergen issues), a commonly used biological acid that is naturally present in animal tissue. How do I use it? Potassium Lactate is a 60% concentrated solution […]

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