The challenge facing Chef Goulet – to create an easy recipe with vanilla paste.
His response: something that looks good and tastes delicious!
Ari’s comments: Discover vanilla paste with this recipe. Of course, you can also use vanilla pods or vanilla extract. Do the taste test and compare the results!
Vanilla is the second most expensive spice in the world, next to saffron. Why? Because extensive labour is required to grow and cure the vanilla seed pods.
Besides vanillin (now produced by chemical synthesis), more than 150 other compounds have been identified that contribute to vanilla aroma. Even trace components significantly modify the whole aroma-flavour of natural vanilla.
Vanilla flavours may vary significantly depending on their origin. And these aromas are only available from the vanilla pods or extracts from these pods.
To learn more about this extraordinary fruit from the only orchid that bears fruit, follow the guide!
Most commercial paprika comes from Spain, South America, California and Hungary. The highest quality paprika and most expensive paprika comes from Spain. It is known as “pimentón” and comes in three versions, mild, moderately spicy and very spicy. In Hungary there are six classes or types of paprika ranging from delicate to hot.
The colour of paprika, measured in ASTA´s, is the main factor used to determine the quality and price of the spice. The ASTA (American Spice Trade Association) system, the international measurement of the extractable colour, is the technical way for both buyers and suppliers to be assured that they’re speaking the same language. Paprika prices are generally given per ASTA unit per kilogram.
OGourmet offers more than a dozen paprika products, including the famous Pimentón de la Vera.
Read more in:
Paprika from RecipeZaar.
Spanish Paprika - What you need to know before you buy from MarketUno.com.
Salinera Española S.A. has been operating the saline fields since 1878. Fleur de sel from Ibiza island is one of the purest of all table salts.
For over 2.700 years, premium sea salt has been harvested in the saline fields on this Mediterranean island.
The “Queen of Salts” is hand-harvested in the nature reserve of the “Parc natural de ses Salines d’Eivissa”. Unique in taste and texture, it is a rare and precious delicacy.
The fragile “Fleur de Sel” crystals only form in conditions of abundant bright sunshine, low humidity and gentle winds.
Smoke Fine Foods's came to life in 2006 born of the spirit and determination of its founder, Hyman Weisbord.
The company is established in the Laurentians, north of Montreal, Quebec.
"For me, the tagines of a Morocco souk, the curries served in the stalls of a Kerala bazaar, the hint of smoke on a bowl of Peruvian quinoa at an outdoor market, the smoked salmon of the West Coast Haida…these are the tastes and traditions of SMOKE I bring to you."
The red alder tree, a member of the birch family, is native to California and the Pacific Northwest, and has been used to smoke fish and meat for centuries. The smoking process cloaks this chocolate-brown salt with an intense, rich smokiness.
Alderwood Smoke salt adds the natural heady flavour of slow-smoked alder wood to sea salt, for an incredibly deep smokiness that enhances the taste of venison or root vegetables.
Tyler McVety and his brother Chris, from West Bloomfield, Michigan, launched Beyond the Shaker in July 2009, after 2 1/2 years of researching and developing a line of all-natural organic salts. They enjoyed instant success.
OGourmet is proud to be their first international reseller with all of their 23 different salts on sale.
They offer a vast collection of unrefined sea salts in their pure form, or blends that are hand made by a chef with a focus on organic and sustainable ingredients.
Traditional blends include French Herb Blend, which combines flavourful aromatics from the countryside of France with fleur de sel sea salt. More contemporary products include Chef’s Blend, a mix of mineral-rich sel gris sea salt with three different varieties of ground peppercorns, for a distinct but versatile flavour.
