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.

Black Winter Truffle Peelings from Plantin

Ari's comments: The black winter truffle (Tuber melanosporum) is the truffle favoured by top chefs the world over.

Black winter truffles are a precious, high-priced commodity.

Fortunately, all the flavours of this luxury product are present in truffle peels, a great way to discover truffles and to use them often when cooking your favourite dishes.

And Plantin truffle products have an unbeatable price-quality ratio.

A new product: Rougié Foie Gras Pâté

Since 2009, Palmex Farm (Marieville, Quebec) has been a wholly owned subsidiary of Euralis (France), the largest producer of foie gras in the world, with an outstanding reputation for excellence and for top quality products.

This new synergy has led to new products, including the first pâté produced in Canada and marketed under the brand name Rougié throughout North America: Rougié Foie Gras Pâté.

Others will follow soon.

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!

Raspberry Vinegar from Gölles (Austria)

Fermented from the juice of freshly picked, fully ripe raspberries, which gives it particularly impressive aromas.

Combines wonderfully with a few drops of walnut oil and is a splendid ingredient for preparing fresh salads.

Gölles Raspberry Vinegar also lends an attractive zest to dishes with an exotic character and goes well with shellfish. Last but not least, genuine raspberry vinegar is also a fine seasoning for summery desserts.

Olave Sweet Basil Olive Oil from Agricola Valle Grande (Chile)

The Olave sweet basil infused oil is created by crushing olives and fresh basil leaves together, resulting in a delicious combination of aromas and flavours.

Given its aromatic and flavourful qualities, basil is an ideal herb with which to season tomatoes and green salads such as lettuce, arugula, watercress or spinach.

Sherrry Vinegar, 50 years, from Bodegas José Páez Lobato

This 50-year old Sherry vinegar is produced entirely in Jerez de la Frontera, in Andalusia, Spain.

The ageing process is the “criaderas y soleras” method, which involves a system of casks (initially used to store wine) placed in a pyramid. The vinegar passes slowly from the top barrel (criadera) to the barrel at the bottom of the pyramid (solera), where it is periodically decanted and passed through the middle-layer barrels.

This lengthy process gives to this type of vinegar its amber colour, aroma and distinctive taste. A truly exceptional vinegar!

Bouteillan Olive Oil from Mas des Bories (France)

Bouteillan extra virgin olive oil is an extra fine oil.

Lightly fruity golden oil. Flavour of citrus and fresh flowers. Light aromas of almonds and green herbs.

Olive variety: Bouteillan.

Awards of excellence:

2005. Gold Medal, Concours Général Agricole, French Ministry of Agriculture and Fisheries.

2005. Gold Medal, Concours Général AFIDOL (French olive oil association) Provence, Alpes and Côte d'Azur.

2005. Selected as one of the best olive oils in the world by the magazine Der Feinshchmecker from among 600 olive oils tested.

DOP Kolymvari Olive Oil from Terra Creta (Greece)

Extra fine olive oil made from olives harvested in 2009.

Protected Designation of Origin (PDO) olive oil, it comes with a seal of security and a serial number allowing consumers to trace the product all the way back to the olive grove in Crete.

Very light and mildly fruity. DOP Kolymvari olive oil has been recognized as one of the best olive oils in the world.

Olive variety: Koroneiki.

Awards of excellence:

2007. First prize, Medium Fruity, at the 2007 Panhellenic Extra Virgin Olive Oil competition organized in association with the Greek Ministry of Development.

2006. Highest score in the sensory evaluation analysis of all olive oils sold in Greek supermarkets conducted by the Greek magazine Olive & Olive Oil.

2005. Chosen as the world’s best olive oil, from among 800 olive oils tested, by the German magazine Der Feinschmecker.

2004. First prize, Medium Fruity, at the 2004 Panhellenic Extra Virgin Olive Oil competition under the aegis of the International Olive Oil Council.

Agave Nectar from The Mexican Vanilla Plantation

Most people are familiar with maple syrup, which is made from maple sap (Acer saccharum, mainly).

But there are many other plants whose sap gives delicious syrups: birch, palm, and sugar cane, to name a few. Their properties and tastes may differ considerably from one to another.

Agave syrup (or nectar) comes from the salmiana agave (Agave salmiana). As its sweetening power is higher than that of sugar, much less of it is required.

Scented with real vanilla pods, agave nectar from The Mexican Vanilla Plantation is an exotic delight.

Source:

Agave Nectar in Wikipedia.

Eight Facts about Agave Nectar in Fooducate blog.