Oser Communications Group

GOURMET NEWS OCTOBER 2015 www.gourmetnews.com COOKING SAUCES 2 0 and versatile spice blend for those wanting a little heat. Beers partner perfectly with Tikka Masala, while those eating Korma may prefer wines from the Alsace region of France. Marking it's 30th year, Neera's Cinnabar Specialty Foods continues to pro- duce its propri- etary blend of premiere chut- neys, marinades and curry sauces for adventurous eaters. The Vin- daloo Curry Sauce, a sweet and sour tamarind- laced sauce that blends well with spicy meat and vegetable curries, was inspired by cooking from southern India and is perfect for those looking for a tomato and tamarind flavor. The Spicy Tamarind Dipping Sauce is an- other tamarind featured option with com- plex undertones of brown sugar, chipotle peppers and cumin, and goes well with shrimp, chicken and beef. "It's amazing on steaks," says Alana Morrison, Owner and Manager of Neera's Cinnabar Specialty Foods, "At home, we've replaced our other steak sauces with it." Another company that is influenced heavily by southern Indian cuisine is Maya Kaimal, whose line of curries and sauces are made with a premium approach. "We reflect the home-style method of cooking, allowing ingredients in the products to ac- centuate flavors," says Maya Kaimal, Founder and Creative Director of Maya Kaimal. Maya Kaimal's Tikka Masala took time to find the right balance, according to Kaimal. Considered a "gateway" curry, it contains a rich tomato texture with cinnamon, cumin and cloves bringing a savory taste, while the brighter flavors of lemon and cilantro pop zestfully. The company's Vindaloo Curry, named by 15th-century Portuguese sailors and meaning "garlic and vinegar," is a hot curry that balances smooth coconut milk with a splash of vinegar to give it a lot of heat. The refreshing contrast of a lager or pilsner cou- ples perfectly with a Vindaloo dish. The Maya Kaimal Madras Curry is easily the spiciest sauce, but it isn't made to hit hard on the first bite. The sauce builds in the mouth with each bite so that it gets warmer and warmer while not masking the vibrant flavors in the curry. Kaimal is excited to see the infusion of Indian flavors taking hold and expects a greater adoption in American homes: "We want to see Indian foods finding a place on your plate, even though you're not having a full blown Indian meal." GN BY RICHARD THOMPSON A variety of ready-to-use Indian cooking sauces are on the market and consumers are embracing the spicier and more ethnic flavors when choosing what to bring to the table. The increasingly diverse population of American consumers looking for more culturally authentic products has brought attention to Indian cuisine for its rich and complex flavor, says Ankica Runac, Brand Manager of Patak's, the original authentic Indian brand. Patak's line of Butter Chicken, Korma and Tikka Masala are the company's top selling sauces, giving an Indian kick to any kind of dish – chicken, beef, vegetable or just pasta. The Butter Chicken is made with smoked paprika and has a mild, yet rich flavor that is a friendly introduction to those who are new to Indian foods or might have a low heat tolerance. Already very popular in the UK and Aus- tralia, and seeing growing interest in the United States, are Tikka Masala and Korma. The Korma, which is a coconut blend with ginger and cilantro, is suited for those fa- miliar with Indian cuisine, while the Tikka Masala, which comes in both Hot & Spicy and regular, has a creamy tomato texture Indian Sauces Bring Heat to the Table provide a great way to add depth and flavor to any dish or just that extra zip to a sauce. Green Mountain Gringo has no trans fats, no allergens or preserv- atives, and is non-GMO Project verified, mean- ing that it has been in- dependently tested and verified to demonstrate best practices for avoidance of genetically modified ingredi- ents by The Non-GMO Project. All of the company's products are lower in salt than similar products as well. Green Mountain Gringo salsas are avail- able in five varieties: Hot, Medium, Mild, Roasted Chile and Roasted Garlic. The tortilla strips come in Original, Blue Corn and White Corn varieties. Green Mountain Gringo salsas and tortilla strips are sold in natu- ral, health and specialty food stores, as well as in grocery stores and on the company website at www.green mountaingringo.com. Green Mountain Gringo is part of the TW Garner Food Company, a family- owned business in Winston-Salem, North Carolina, that has been committed to pro- ducing quality products since 1929. For more information, visit www .greenmountaingringo.com. In 1989, Christine and Dave Hume pro- duced the first jar of Green Mountain Gringo ® Salsa in the kitchen of their Chester, Vermont farm. It was created using fresh ingredients that were chopped by hand, cooked with care and ladled into jars. Today, the company starts with the freshest vegetables that are picked at the peak of ripeness, and as a result, it continues to produce the freshest jarred salsa on the market. TW Garner Food Company's Green Mountain Gringo Salsa is prepared from ripe tomatoes, onions, tomatillos and jalapeños, as well as pasilla peppers, apple cider vinegar, cilantro, parsley, garlic, sea salt and spices. Green Mountain Gringo uses high-quality, all-natural ingredients that would require extra time and money for someone to make from scratch. With an increasing awareness of health and nutrition issues, salsas have risen in popularity because they are low in choles- terol, fat and calories, and because they Green Mountain Gringo Salsa and Tortilla Strips Bone Suckin' Steak Sauce is stealing the spotlight this year with its new, delicious flavor. A good steak doesn't need a lot of sauce to be great, just the right sauce. The light, smoky flavor, combined with bits of onions, garlic and the perfect blend of spices, will quickly make Bone Suckin' Steak Sauce your favorite sauce. Great for steaks, burgers, meatloaf, fries, chicken and more. In celebration of 20-plus years in the business, Fords Gourmet Foods has real- ized just how long customers have been enjoying their products. "Customers really have grown up on our products," said Sandi Ford, President of Ford's Gourmet Foods. "We are excited to be extending the Bone Suckin' Sauce product line this year with our new Steak Sauce." The Bone Suckin' products are gluten-free, all natu- ral, kosher, no HFCS, no canola oil, no added MSG and non-GMO. The whole Bone Suckin' product line is non-GMO with the exception of its mustards and Steak Sauce. All of the spices are non-irradiated. Ford's Gourmet Foods is a fourth-generation business located at the North Carolina State Farmers Market. Ford's has created and distributes some of the world's great- est tasting all-natural, gluten-free foods in- cluding Wine Nuts ® , Fire Dancer ® , Earth Family ® Foods, Southern Yum ® and the In- ternationally acclaimed Bone Suckin' Sauces. Bone Suckin' Sauce was created in true Western North Carolina style. It's a tomato based sauce made with honey, molasses, apple cider vinegar, mustard, onions, gar- lic, natural spices and a little bit of horse- radish. It's the serious barbecue, grilling and marinating sauce for land and sea. For more information, visit sales @bonesuckin.com. Ford's Gourmet Introduces New Steak Sauce to Product Line

• Cover