COOKING, DIPPING, OR
FINISHING SAUCE
CHARISSA
Authentic Moroccan Seasoning
FOUNDER EARL FULTZ is originally from Montana, but his wife is from
Morocco, and he started the company after she introduced him and their
family to harissa, the country's staple seasoning. cHarissa Authentic Moroccan
Seasoning brings distinctive Moroccan flavor to any dish. Made with cumin (the
"c" in cHarissa), Spanish paprika, cayenne pepper, garlic powder, Atlantic sea
salt, organic olive oil, and fresh lemon juice, cHarissa is free of sugar, gluten,
and MSG. The product comes in several versatile varieties, pairing well with
meat, seafood, eggs, pasta, or mixed with hummus. Contact: Jeri Woodhouse;
631.734.8877; jeriwoodhouse@gmail.com; charissa.biz.—M.N.
5
WINNER
COOKING, DIPPING, OR
FINISHING SAUCE
KITCHENS OF AFRICA
Zanzibar
KITCHENS OF AFRICA Is based in Raleigh, North Carolina, but its roots lie
in the tiny country of Gambia in West Africa, where founder Jainaba Jeng
was born and raised. The company's mission is to introduce the diverse and
exotic cuisine of Africa to the rest of the world. With bold flavors and natural
ingredients, the products are authentic and on-trend, channeling growing
interest in global cuisines. The Zanzibar curry sauce has a creamy coconut-milk
base with fiery chiles, ginger, and spinach. Contact: Jainaba Jeng; 919.410.7178;
jjeng@kitchensofafrica.com; kitchensofafrica.com.—M.N.
CRACKER
GRAINS OF HEALTH
Laiki Black Rice Crackers
THESE CRACKERS ARE MADE WITH JUST THREE simple ingredients: rice, oil,
and salt. The 100 percent whole-grain Laiki Black Rice Crackers are packed
with nutrients, including antioxidants and protein courtesy of the red and
black rice used in the recipe. The Black Rice Crackers, which are vegan, gluten-
free, and non-GMO, provide a light, salty flavor and a satisfying crunch. Plus,
they're made with sustainably farmed palm oil from Thailand. Contact: Pradeep
Akkunoor; 510.516.2556; info@laikicrackers.com; laikicrackers.com.—M.N.
AND THE WINNERS ARE...
TIE T E T E T I E
TIE T E T E T I E
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