Specialty Food Magazine

APR 2012

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/59016

Contents of this Issue

Navigation

Page 31 of 63

PRODUCT ROUNDUP Spices & Seasonings with Heat BY EVA MESZAROS S easoning and heat are delicate arts in the culinary world: Too much of either can ruin the palate; too little, and the dish falls flat. These 16 products combine heat and flavor for astounding results, heightening entrees, snacks and even drinks. Chef Paul Prudhomme's Magic Seasoning Blends. His native Louisiana inspired Chef Paul Prudhomme's line of Magic Seasoning Blends, which got its start at New Orleans restaurant K-Paul's Louisiana Kitchen. When customers started asking about the signature spices used in an array of dishes, the retail line was born. Among the products are Magic Chiles, seven varieties of chile powders at varying heat levels, from mild Guajillo to medium Pasilla to hot Arbol. chefpaul.com Dave's Gourmet Insanity Spice. The name doesn't leave much to the imagination, and heat adventurers will be drawn right in. Insanity Spice combines the habanero pepper with hot pepper extract, resulting in a spice so fiery it nearly breaks the company's heat gauge—rang- ing from No Heat to Insane—used to rank each of its products. Other Dave's Gourmet spices include chile powders in Ancho, Chipotle, Habanero, Smoked Habanero and Jalapeño. davesgourmet.com APRIL 2012 29 PHOTOS: MARK FERRI; FOOD STYLED BY LESLIE ORLANDINI; PROPS STYLED BY FRAN MATALON-DEGNI

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - APR 2012