Who needs EasyJet when you can explore the most beguiling locations without having to leave your kitchen? 2015 is the year of the gastronomic traveller and here are 5 tastes to look out for.
A Thai-inspired hot sauce frequently used for dipping, Sriracha can also be added to soup, eggs, burgers … jams, lollipops, cocktails … and … to flavour crisps. A shame then that the creator of the sauce, Huy Fong Foods, failed to trademark the name and it’s now considered a generic term used by brands as such as Heinz and Subway.
Japanese 7 Spice
Otherwise known as Shichimi Togarashi, this is one of the most popular seasonings in Japan and it’s heading westward. A mix of orange peel, sesame, cayenne, ginger, Szechuan pepper, garlic and nori, it packs a punch and is the perfect way to add heat and flavour to a variety of dishes.
The nutritional benefits of Baobab are impressive. With powerful antioxidant qualities, it has 6 times the Vitamin C of oranges and 6 times the amount of potassium of bananas. Not only that, but it could spawn a highly profitable industry for African producers. It’s an ingredient in our client, Living Nutrition‘s, Warrior food supplement.
Another “ancient grain” with a weird name, it’s full of protein and has a nutty, smoky taste. Chefs such as Yotam Ottolenghi and Skye Gyngell started the trend but, with retailers such as Waitrose and M&S taking an interest, it’s going mainstream.
Otherwise known as ‘the fifth taste’, it’s not salty, sweet, sour or bitter. Hard to identify but in a class of its own, the Japanese word Umami roughly translates as “savoury” and many of the ingredients in Asian cuisine are rich in it.