Even though we are all stuck at home, hunting down and discovering flavors from around the world is truly available at our fingertips.
As I ogle exotic places stalking a variety of travel bloggers, it honestly causes a tad of jealousy or what can be better described as a feeling of ineptitude. Why? Because the local fare at a street stall in Thailand appears on my screen and I’m sure it tastes better than anything I’ve ever cooked. What typically follows this discovery is an unbridled motivation to dig through Instagram or Pinterest and find an easy recipe to recreate that delicious dish. My falling through the social media rabbit hole allows me to discover new ingredients that can transport me to places simply through taste. Places that I can’t travel to today, or in some cases ever, but I can dream about as I down a bowl of noodles or skewers slathered in a ruby red harissa sauce.
And the thing is, I’m no different than any other consumer right now. Yes, maybe I work in food and beverage, but the desire to travel the world and to TASTE the world is almost at a fever pitch. With that in mind, we wanted to bring the world to you… because no matter what – Covid-19 or not – globally inspired flavors aren’t going anywhere. (Interested in reading more about global cuisines and ingredients? Check out our quarterly Fisher’s Fare series!)
So, knowing that this is something consumers are craving, we wanted to bring the stories of globally-inspired foods to you with our Around the World meat seasonings and marinades promotion. Contact your Givaudan rep or reach out to us here for more information or read on… Here is a teaser about two options to taste – and possibility transport yourself to Africa or France…
Harissa has been a staple on US dining tables for several years now. Red harissa is a North African spicy red pepper paste combined with a variety of warm spices. In recent years, this sauce started growing in popularity and eventually opened the door to it’s ‘sister’ green harissa. What was once a rarity on menus can now be found on grocery store shelves. This Naturex puree version can take any dish and transform it into a spicy, authentic and flavorful new riff on a classic.
“Red harissa is finally getting its much deserved recognition. A staple condiment in Middle Eastern countries with origins in Tunisia, Algeria, and Morocco, our versatile blend can be used in a variety of applications, from marinades and sauces to soup, dressings, and mayo. This spicy flavorful aromatic blend is a combination of authentically fire roasted red bell peppers, guajillo, jalapeno, cayenne, and garlic purees, finished with traditional spices, like coriander, caraway, and cumin. Red harissa blend is a great way to enhance and inspire the imagination for new and flavorful dishes.”– Lynne Foster, Naturex Spring Lab Manager & Chef
Herbes de Provence
Herbes de provence is an aromatic blend of dried provencal herbs, which traditionally includes thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf. This all-purpose seasoning is a mixture of dried spices and herbs that can add balance to an entire dish. It’s most often used on fresh meats, cheeses, eggs, and locally grown vegetables. Story goes that herbes de provence originated in the southeastern region of France, but only became popular once Julia Child introduced American cooks to french cuisine in 1963 through her television series, “The French Chef.”
Just as with so many spice blends, this sweet but woody mix can vary depending on the needs, supplies, and heritage of the chef. Lavender was not traditionally a part of the herbes de provence blend, but many tourists include it in their own blends as a way to satisfy their desire for rolling lavender fields that grow as a symbol of the region.
In our version, we definitely brought in the lavender! Ours is a mix of basil, tarragon, chervil, thyme, rosemary, fennel, and lavender. But don’t forget we can customize your blend for you. And while you may be a little taken aback by the lavender, it brings new life to the blend that shouldn’t scare you away. Our amazing chef, Chef Lindsay, used this blend in one of the best things I’ve ever eaten; as a seasoning on a beef slider. You have to taste it to believe it!
This blog brought to you by: Teresa Polli, Naturex Senior Marketing Manager and Ashley Kindle, Givaudan Category Manager