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.

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Modern Day Masala Organic Indian Spice Blends. Traditional Indian recipes can be daunting, calling for many spices and season- ings that an American newcomer to Indian food may not have at the ready. Modern Day Masala's Spice Blends pack all the ingredients needed into one convenient package. Its Organic Signature Spice Mixture creates a spicy, exotic coating perfect for your favorite meat, using a family recipe for garam masala (which braver home chefs can buy separately to mix with their own home blends). The Spice Blends line also includes mixtures for chicken and vegetables. moderndaymasala.com Nirmala's Kitchen Spiced Salts. Elevate any dish to gourmet status with the unique collection of spiced salts from Nirmala's Kitchen. Flavor blends include Australian Pink Salt Flakes with Bush Tomato and Japanese Sea Salt with Matcha, but for mild heat look no further than Guérande Fleur de Sel with Piment d'Espelette. The pepper used to season this salt hails from Espelette in France's Basque region, and it has earned the country's Appellation d'Origine Contrôlée distinction. The coarse salt offers a dramatic crunch to complement the burst of mild heat. nirmalaskitchen.com Red Monkey Foods Seasonings in Mango Habañera and Roasted Raspberry Chipotle. A big trend in new specialty food products, sweet heat gets spot- lighted in two Red Monkey Foods seasonings. Mango Habañera pairs the sweet, tangy tropi- cal fruit with the lingering smokiness of the habanero pepper, ideal for veggies, seafood, chicken and pork. Roasted Raspberry Chipotle combines the freshness of raspberry with the spicy kick of chipotle, great on meats and pasta. redmonkeyfoods.com Rub Joe in Oooh…Spicy. Specializing in coffee-flavored rubs, Rub Joe offers a spicy variation that balances the rich sweetness of the original rub. Coffee, brown sugar and cocoa powder blended with cayenne, ginger and other spices give this seasoning a multitude of layers to boost meat, fish and even vegetables for grilling or roasting. The company, formerly known as Rub Joe Meat, dropped the protein emphasis when creators real- ized this rub works on just about anything that calls for seasoning. Available for retail in cans and tall shaker jars. rubjoemeat.com APRIL 2012 31 DIFFTF!T USB XT!!0!!XJOF!CJTDVJU T!!0!!DPPLJFT Do You Butternut?

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