Royal Basmati Rice is launching a new line of gourmet side dishes in eight globally-inspired flavors. Royal Authentic Adventures™ dishes are made with Royal’s Premium Basmati Rice.
Royal Authentic Adventures is available now at nationwide grocers including Harris Teeter, Kings Supermarket Inc./Balducci’s, SpartanNash, Tops Friendly Markets, Walmart (Calif. locations) and Costco, and will hit shelves at Shaw’s and Wegmans stores in May, followed by Weis Markets and Randalls stores in June.
Each variety of Royal Authentic Adventures delivers a global, gourmet adventure in a delectable side dish that cooks in only 12 minutes. Royal Authentic Adventures takes taste buds through a journey across the world’s most celebrated culinary cultures, encompassing authentic flavors and ingredients native to each region. Blends include:
Abhinav Arora, President of LT Foods Americas, says, “Because rice is a celebrated staple in so many cultures worldwide, Royal is always looking for innovative ways to incorporate other traditions and backgrounds into our product lines. We are excited to offer our customers a tour of diverse flavors from around the globe with Royal Authentic Adventures. This line truly represents our brand values and commitment to diversity.”
Royal Authentic Adventures uses no artificial colors or preservatives and is made with basmati rice sourced from the foothills of the Himalayas. Overseeing the harvesting, milling, processing and distribution of its products, Royal Basmati Rice is dedicated to providing the highest quality of ingredients to its customers.
Gaucho Ranch Chimichurri Sauces are the perfect condiment for you if you’re tired of sugary barbecue sauces and miss the natural flavors of steak, chicken, seafood or pork. Gaucho Ranch Chimichurri is made of a complex and delicious mix of herbs, spices, garlic, oil and vinegar which tenderize and enhance the natural flavors of your proteins. It’s also very low in sodium, has no cholesterol, no trans fats and low calories.
Vegetarian? Gaucho Ranch Chimichurri Sauces are also excellent served over roasted vegetables, rice, couscous or as a dipping sauce for fresh bread. Four unique flavors cater to every possible occasion, all featuring a different herbal profile ranging from Rosemary and Oregano to Basil and Thyme or Cilantro and Mint. Whether you want to offer your guests a new and exciting chimichurri burger, or chimichurri shrimp kabobs, your friends and family will love your creation.
Gaucho Ranch Chimichurri is shelf-stable and packaged in 12.5-ounce bottles.
In the sunburned heart of southern New Mexico, the Tres Hermanas Mountains rise from the horizon. Nearby, in the town of Deming, family homes, local business, and acres and acres of pepper farms sprawl out in their protective shadow. It is from these mountains that Tres Hermanas takes its name. It is from this community where Tres Hermanas is inspired.
Tres Hermanas believes that great flavor comes from great farms. This is why the company works diligently alongside farmers that have grown peppers for generations. Together, Tres Hermanas and its farmers cultivate the very best seeds and ideal growing conditions to raise delicious, uniquely New Mexican peppers. All jalapenos, green chiles and tomatillos are grown within a 30-mile radius of the company’s headquarters to ensure maximum farm-to-flavor freshness.
Each fall, these peppers are harvested by hand, with each one carefully considered to ensure that only the best New Mexican peppers make it to your shelves – and your shoppers’ tables. The farmers and their families celebrate this pepper harvest by making a whirlwind of sauces and salsas, bringing age-old family recipes to life with flavorful fresh ingredients.
Tres Hermanas brings these traditional recipes to you with a full line of peppers and sauces. These peppers fill dishes with raw desert spices. Sauces run from sunset red to verdant green. All are imbued with a touch of something special that sparks the senses, something that transports anyone who enjoys their flavor from their dining room to a sun-soaked plain outside Deming, where three gentle peaks rise to kiss the turquoise sky.
Inspired by the vivid flavors this community has enjoyed for generations, these cooking sauces make it easy to create truly authentic Mexican meals in only a few simple steps.
So whether your shoppers enjoy spicy peppers, authentic sauces or both, everyone will love the dips, enchiladas, nachos, tacos, burritos and even pizzas they can make with the bold, farm-raised flavor of Tres Hermanas.
Artisan Bistro, creator of modern organic frozen entrées, bowls and bakes, today announced its new line of artisan burritos, featuring a savory blend of high-quality sustainable proteins, organic vegetables, grains and spices all wrapped in one-of-a-kind organic gluten-free tortillas. Using sustainably-caught wild Alaskan salmon, antibiotic-free beef, free-range chicken and meatless ‘pork carnitas,’ the new burritos offer consumers a healthy and delicious lunch, dinner or snack.
“Many people are busy and barely finding time to eat on-the-run, so hand-held meal options have become wildly popular,” said Leo Griffin, Chief Executive Officer of Artisan Bistro Foods, Inc. “To create our burritos, we took one of the nation’s favorite convenience foods and gave it our signature artisan upgrade with bold spices, clean proteins and organic whole grains and vegetables that consumers can feel good about eating and feeding their families.”
All Artisan Bistro Burritos are gluten free, contain at least 75 percent organic ingredients and have between 11- 14 grams of protein. The big, artisan-crafted 7-ounce burritos will be available in natural food stores and grocers nationwide in January, and have a suggested retail price of $3.79. Varieties include:
Artisan Bistro’s entire cast of nutritionally-rich frozen meals are made with delicious, non-GMO ingredients, like sustainably-caught wild Alaskan salmon, free-range chicken, premium organic vegetables and a variety of organic whole grains and legumes, including quinoa, lentils and garbanzo beans. All dishes contain 70 percent or more organic ingredients and are gluten free to deliver wholesome, fresh and unique options for anyone seeking great-tasting alternatives to cooking or eating out. Artisan Bistro meals are available in natural food stores and grocers nationwide, including Whole Foods, Target, Safeway, Publix, Wegmans and Sprouts. For more information, visit www.theartisanbistro.com.
Formosa Hot Sauce, in Habanero and Chipotle flavor, attracts the health conscious hot sauce lovers. Formosa Hot Sauce delivers a delightful combination of spicy and savory flavors to any food or recipe. Some healthy benefits are:
For more information, visit www.FormosaSauce.com. Formosa Hot Sauce will be exhibiting in booth #1843 at the Summer Fancy Food Show.
Pacific Foods, a company most known for its soups, broths and non-dairy beverages, is expanding into the snacking category this year with Organic Hummus and Salsa Con Queso. Both are packaged in the brand’s signature Tetra Recart BPA-free cartons, allowing the shelf-stable dips to be conveniently positioned near the chips and jarred salsas – a first for a nationally distributed hummus!
Pacific’s Organic Hummus comes in three distinct flavors including Classic, Roasted Garlic and Roasted Red Pepper, and sets itself apart from the competition though the following characteristics:
Salsa Con Queso
Pacific’s gluten-free and vegetarian Salsa Con Queso leaves artificial flavors and preservatives at the door while still providing big cheese flavor by using real ingredients.
Pacific’s Hummus is now on shelves at select Whole Foods Markets and other natural grocers nationwide and its Salsa Con Queso is available now exclusively at Whole Foods Markets nationwide, with distribution expanding throughout the year ($3.39-$4.99 for 12.75 ounces).
By Lorrie Baumann
As the world’s economy emerges from economic recession, American foodies are ready to launch out from the safe harbor of Italo-American and traditional American comfort food for deeper culinary waters, and all the indications are that this is going to be a spicy voyage. Demand for seasoning and spice is increasing due to the increasing demand for new flavors and flavor ingredients, growing popularity of ethnic cuisines and increasing health awareness among consumers, according to a 2013 report from Transparency Market Research, a market intelligence company.
This is part of a global phenomenon, according to both Transparency Market Research and the Food and Agriculture Organization of the United Nations, which released a report in 2011 on growing opportunities for small farmers in developing nations to participate in the global spice trade. India is one of the world’s largest manufacturers and exporters of seasonings and spices, and growth in the Asia-Pacific spice trade is riding on the developing spice markets in India, China, Vietnam, Indonesia and Sri Lanka, which have traditionally been net exporters of spices.
“What’s really changed in the spice business in the past couple of years, Spice 2.0, is that 300 million Indians and 400 million Chinese have entered the middle class and want to eat the food of their cultures. American spice prices have gone through the roof as the Chinese and Indians buy more spice,” said Tim Ziegler, Spice Master for Italco Food Products, Inc. a specialty food distributor in Colorado and the co-author of “Spices and Culinary Herbs” by Tim Ziegler and Brian Keating, a poster presentation designed to aid chefs in creating flavors by pairing spices and herbs from the same culinary family. “India is now a net black pepper importer. It is the most staggering development in the spice business in the past 25 years.”
Spices can be defined as vegetable products used for flavoring, seasoning and importing aroma in foods. Herbs are leafy spices, and some plants, such as dill and coriander, provide both spice seeds and leafy herbs. Around 50 spice and herb plants are of global trade importance, but many other spices and herbs are used in local traditional cooking. There is also an overlap between spices and herbs and plants normally classified as vegetables, as for example some mushrooms that are used as spices in China and Pakistan. Paprika is widely grown by small-scale farmers in Africa, while chiles are widely grown in Central America, Asia and Africa. Cloves are grown in low-lying tropical areas including Indonesia, Madagascar and Zanzibar.
Trade is dominated by dried products. In recent years, fresh herbs have become more popular, and spice- and herb-derived essential oils and oleoresins are sold in large and growing markets.
Pepper, the world’s most most important world spice crop, is grown in areas of South America, Africa and India and some Pacific Ocean countries that have high rainfall and low elevations. Lemongrass is another important herb, and it’s grown widely in the tropics. The leaf is used dried in teas, and the stems are used fresh and dried in Asian cookery. Growing interest in organic food and beverages is also catching up with the market as large amounts of certified organic spices have been introduced to the market over the past few years, according to Transparency Market Research.
This trend is already having its effect in home and restaurant kitchens across the U.S. “If the melting pot is true anywhere in America, it’s true in the kitchen,” Ziegler said. “American cuisine is not roast beef and mashed potatoes and asparagus spears any more.”
Ziegler says that Americans are growing more interested in the flavor profiles that originated in Middle Eastern and southwest Asian cuisines. “I’m a history major and I’m a chef. I sell spices on a daily basis, and increasingly the flavor profiles that even the young chefs are asking me for are increasingly southwest Asian,” he said. “I believe that 3-1/2 million to 5-1/2 million Americans have traveled or lived extensively in Afghanistan, Iraq, Bahrein and the Middle East, and those flavor profiles have come back to the United States, and I think that’s going to be a burgeoning trend.”
New Dehli-born Chef Suvir Saran, Executive Chef at Devi in New York City and Chairman of Asian Culinary Studies for the Culinary Institute of America, says that he sees Americans’ growing interest in spices as an indication that Americans are becoming more mindful about how they cook and eat. “My feeling is that we’ve been a nation that’s reactionary and loves fads and diets and trends. With the economic recession ending, people have become less reactionary, and they’re becoming more mindful,” he said. “Taking Mediterranean or whatever comfort food we were already doing and adding more herbs and flavors and spices will be a way that we can cook and eat more mindfully and also save money in the end. Spices and flavoring ingredients are cheap. They’re wallet-friendly and last a lifetime. They give you great joy and great flavor without spending too much…. As there is more availability for aromatics and spices, we can incorporate these into what we already know and create more breadth and depth in our repertoire.”
Chef Staffan Terje, Chef/Owner of Perbacco restaurant in San Francisco, agrees. “I don’t think food ever gets boring. I never think flavors go out of style. I think that people find new things and discover new things for themselves, whether they’re eating or cooking, but I never think that basil and tomato is going to be boring,” he said. “Chefs are exploring other spices and herbs and flavors that might not be familiar to people. Spices had a place that’s been pretty constant for a long time in different foods, but I see that people are exploring things in the spice realm itself. It’s not so much about the heat of spiciness but about different flavor combinations. You’ll see things like cloves and allspice sneaking their way in.”
“I look at how I flavor my own dishes, cooking northern Italian food, and I look at history. Italians were part of the early spice market and adapted things that came from the East and from the New World,” he continued. “You start looking at old European recipes, and you’ll find some very interesting things – the use of cinnamon, the use of ginger – things that came from the Middle East. It’s not just about chile peppers.”
Chef Hosea Rosenberg, owner of Blackbelly Catering in Boulder, Colo. and winner of the fifth season of “Top Chef,” says he’s hearing a lot from his fellow chefs about their interest in the cuisines of Morocco and Latin America. “Everyone’s familiar with Americanized Mexican, but there are so many regional cuisines in Mexico that have not been highlighted, such as Oaxacan,” he said. “I see a few chefs that are starting to get a lot more press attention that are either from Morocco or have Moroccan heritage. It’s an amazing cuisine, and I don’t think there’s enough attention to it as of yet.”
He is exploring both of these cuisines in his own cooking, especially the tagines characteristic of Moroccan cuisine. “I just love the slow cooking, especially in the wintertime. Slow braises of meat. I have a farm and we raise our own lamb, and I’m always looking for creative ways to cook and serve lamb,” he said. “This type of cuisine really lends itself into turning a cheaper cut, if you will, into a remarkable centerpiece-type dish.”
“Now that it’s so easy to access all these spices, I see people really taking regional American cuisine and applying global spices to them as well to enhance those dishes,” said Chef Matt Greco, Executive Chef at The Restaurant at Wente Vineyards in California. “People are using spices that, not long ago, no one had ever heard of.”
“You’re definitely seeing a lot of that cross between American, especially southern American, with Asian flavors,” he continued. “I definitely see a lot more fermented products. Korea uses so many fermented products in their food. I definitely see those types of influences applied to American cuisine. The past five years have seen a rebirth of southern American food, and that whole movement is going to other areas of the United States that have their own food cultures.”
505 Southwestern has reached an agreement with H-E-B Markets to sell its line of All Natural 505 Southwestern sauces and salsas in 62 H-E-B Markets across the state of Texas. 505 Southwestern Sauces and Salsas are available in mild, medium and hot flavor profiles, are all natural, gluten free and made with 100 percent green and red chile peppers grown in the Hatch Valley of New Mexico, also known as the “Chile Capital of The World.” 505 Southwestern products come in five tantalizing varieties including Flame Roasted Green Chile, Green Chile Sauce, Enchilada & Tamale Sauce and an assortment of Salsas.
“We have seen an overwhelming positive response from both retailers and consumers to the quality and superior taste of our sauces and salsas. We are extremely excited that Texans will now have the opportunity to experience our 505 Southwestern sauces and salsas for themselves,” said Ray Gadd, Executive Vice President of 505 Southwestern.
Rapidly growing in popularity nationwide, 505 Southwestern sauces and salsas are setting the standard in the fast growing Hispanic-influenced sauce category. 505 Southwestern uses only Hatch Valley pungent green chile peppers that deliver a smooth, simmering heat and a kaleidoscope of chile flavors based upon legendary recipes of generations past from the Hatch Valley in southwestern New Mexico.
505 Southwestern sauces and salsas are available in mild, medium and hot tantalizing flavor profiles and packed in glass jars.
Kontos Foods, Inc. will be exhibiting its Flatbread and Fillo pastry products at the SIAL Canada International Food & Beverage Tradeshow at the Palais des Congrès de Montréal from April 2 through April 4. Kontos will be located at Booth #801 in the USA Pavilion.
Kontos Foods, which offers over 50 varieties of flatbreads, will be showcasing several products, including its Pocket-Less Pita®, the traditional pita of the Eastern Mediterranean, and NEW Greek Lifestyle Flatbread, which has twice the protein, half the carbohydrates and less calories and sugar than other flatbreads. Show visitors will also be able to check out Kontos’ Asian Nans, Pan Plano – infused with the spicy flavors of Mexico – Panini breads and cocktail flatbreads, as well as a variety of fillo products.
“SIAL Canada is the perfect showcase to demonstrate the depth and breadth of Kontos’ products,” said Steve Kontos, Vice President of Kontos Foods. “Many of the flatbreads we’ll be bringing to the show have French-language packaging specifically designed for the Quebec market.”
SIAL Canada is co-located with SET Canada, the National Food Equipment and Technology Tradeshow. The shows, which cater to North American food-industry professionals, host 14,000 professional visitors from 61 countries and 750 exhibitors from 45 countries. SIAL Canada runs Wednesday, April 2 and Thursday, April 3 from 10 am to 6 pm, and on Friday, April 4 from 10 am to 4 pm. For more information about SIAL Canada, visit www.congresmtl.com
Kontos sells its products to retailers and foodservice establishments across North America and several other countries. Find Kontos on Facebook at https://www.facebook.com/Kontosfoods and follow the company on Twitter @KontosFoods.
It may be freezing outside, but inside Fairway Market it is hot and spicy. Indeed, Fairway is now offering home style tamales and empanadas through its new Latin Table line in all 14 stores in the tri-state area.
The line debuts with three types of tamales — beef, chicken and black bean — and three empanadas –Argentine-spiced beef, spicy chicken and spinach-Portobello mushroom. Loaded with flavors, these pre-cooked items are made with the finest ingredients and are produced from traditional recipes. There are four tamales and two empanadas in a pack and each comes with a chipotle dip and an avocado-tomatillo sauce. They are available in the stores’ deli pack-out cases.
“For Fairway’s new Latin Table line we have created very delicious tamales and empanadas – two traditional and beloved foods- that are perfect as appetizers or for lunch and dinner,” said Bill Sanford, Interim CEO of Fairway Market. “Here’s another option for busy families who want to enjoy affordable, convenient foods made with top quality ingredients.”
The tamales are made with masa –a corn meal dough –then wrapped in a cornhusk and steamed. The stuffed empanadas, which are baked, have a wheat-based pastry shell. Each pack sells for $4.99. For more information go to www.fairwaymarket.com