The Savvy Gourmet

New products: Tahitian Vanilla Extract from Nielsen-Massey Vanillas

Tahitian pure vanilla extract is made by transferring the flavour and aromas of vanilla beans into  neutral flavoured alcohol.

Tahtian vanilla is the only vanilla species that does not open at maturity, unlike other vanilla species that "explode" when mature.

Producers can therefore gather ripened, fleshy beans at their peak of taste and aroma. Other beans of vanilla species must be picked before they mature, thereby depriving them of optimal aromatic intensity.

Tahitian vanilla (Vanilla tahitensis) beans are known for a flavour profile that is aromatic and fruity, with a tinge of cherry and aniseed.

Ari’s comments: One of the finest vanillas in the world (and the most expensive), This vanilla is favoured by pastry chefs. Tahitian vanilla goes especially well with fruit-based products such as fruit yogurt and sorbet.

Producers in the Spotlight - Nielsen-Massey Vanillas

Nielsen-Massey Vanillas, a family-owned and managed business, has been producing premium pure vanilla products since 1907. Its facilities are located in Waukegan, Illinois and Leeuwarden, Netherlands.

Nielsen-Massey is ISO certified and is audited annually by the American Institute of Baking, from whom it has received Superior ratings every year since 1990. All their products are kosher certified, gluten-free certified, and organic certified (since 1998).

Nielsen-Massey uses an exclusive cold extraction process to slowly and gently draw the delicate and distinctive flavour from the vanilla beans.

Mole, A Mexican Speciality

One of the most representative yet still little-known dishes of Mexican cuisine is mole. Mole is the generic name for several sauces used in Mexican cooking, and also refers to dishes based on these sauces.  The word is also widely known in the combined form guacamole (avocado sauce).

The word mole comes from the Nahuatl word molli or mulli and in its original meaning refers to any type of sauce that has been milled in a mortar.

Mole is also strongly associated with celebrations. The expression “to go to a mole”, for example, means to go to a wedding. Some mystery surrounds the creation of mole because it is the fusion of knowledge and ingredients from three continents.

By now, the original recipe has been adapted by each region of Mexico to suit its own tastes and local ingredients. Many festivals are held to promote regional versions of mole, like the Feria Nacional del Mole, held each year in October in San Pedro Atocpan.

Mole is always a complex, rich, flavourful and dense sauce, but it differs widely from one region to another. For example, the black mole, typical of the Oaxaca area in south-western Mexico, is very different from the red mole, typical of the Puebla area in central Mexico. The range of mole dishes and sauces is vast and varied.

To discover some of the best mole from Mexico, try the Cocina Mestiza mole from La Chunga, Mexico.

Read more in:

Mole in Wikipedia.

Mole Poblano: Mexico's National Food Dish in MEXonline.com.

Demystifying Mole, México's National Dish Karen Hursh Graber in Mexconnect.

Veggie Fare from Caramoomel (British Columbia)

The veggie fare of Caramoomel (Hot Garlic Pepper Wine Jelly, Veggie Caviar, All Vegetable Antipasto and Garlic & Eggplant Spread) begins with vegetables grown on the Caramoomel farm ensuring their freshness and tastiness.

These delicious veggie combinations can be a side dish, topping, appetizer, condiment or snack. Vegetables brought at the top level!

Producers in the Spotlight - Caramoomel

Caramoomel Products was established in 1990 by Antonia and Alex Dudka. Since then, daughters Catalina and Anne have jumped on board to make up the rest of the team.

Their family heritage and love of natural foods have been the inspiration behind their mouth-watering artisan spreads and sauces. Most of the fruits and vegetables used to make Caramoomel spreads are grown on their own farm in Kelowna, British Colombia.

Caramoomel is certified as a Women Business Enterprise (WBE). Antonia and Catalina Dudka, shareholders of the company, were selected as honourees by the Global EXEC Women magazine for the 2009 Canadian International Women of Influence Award.

Producers in the Spotlight - Major Craig’s

Major Craig's chutney made tasty! was founded by Andrew Craig in 2008.

His family history shows that one of his ancestors, Major James Craig, was one of five brothers from Largs in Scotland. During his career he worked for the East India Trading Company and was commissioned as an officer in the Indian Army.

The North India Chutney, now part of Major Craig's product line, was passed on down through the family from Major James Craig for 125 years and remains a family favourite.

Andrew Craig has worked in the food and beverage industry for the past 18 years. His passion for excellent service and exceptional food has been poured into his chutneys and his company.

Producers in the Spotlight - Summer Kitchen

Summer Kitchen products are much appreciated by the “dare to be different” crowd.

Mary Fabiano is the director of Summer Kitchen Fine Foods Inc. The brainchild of two visionary sisters in Paris, Ontario, they both managed the firm until 1996 when Mary spearheaded the company into a new age.

Her Cordon Bleu training and her work with some of the most innovative caterers in Toronto and Italy have left their mark, and she places a big emphasis on quality. Combine this with her passion, creativity and endless curiosity, and you have an award-winning formula for a successful food company such as Summer Kitchen.

Summer Kitchen has received many accolades. In February of 2006, Summer Kitchen won “Best in Show” honours and the $10,000 grand prize at the Canadian International Food and Beverage Show in Toronto.

Producers in the Spotlight - Mrs. McGarrigle's

Mrs. McGarrigle's came to life in 1988, born of the spirit and determination of its founder, Janet Campbell.

Though humble in its beginnings - manufacturing condiments in the basement of an Ottawa hotel after hours - Mrs. McGarrigle's has morphed into a stylish gourmet food, fine kitchenware and home décor retailer.

Like the business itself, the store has expanded again and again. It not only accommodates the retail business, but also serves as premises for the mustard and condiment manufacturing operation, and is also home to a respected cooking school.

Mrs. McGarrigle's gourmet mustards (fourteen blends are available), chutneys, preserves and seasonings are hand-made in Merrickville, just south of Ottawa.

Mrs. McGarrigle's received the Retailer of Distinction award at the 2007 CGTA (Canadian Gift & Tableware Association) Retailer of the Year Awards.