EHL adds to international flavours range in time for BBQ season

Ingredients manufacturer EHL has launched new seasonings in time for the summer, including Creole and Chakalaka seasonings for meat, Chermoula seasoning for fish, and cauliflower rice.

EHL’s BBQ seasoning is a blend of smoked paprika, tomato, celery and mustard, and the Memphis BBQ dry marinade is a sweet blend with a slightly tangy soya sauce note, enhanced with chilli herbs and allspice.

EHL has also created a Creole seasoning, inspired by recipes from the American Deep South and incorporating paprika, chilli, thyme, oregano and garlic. And, for those who enjoy a flavour of North Africa, EHL has combined harissa with chilli, smoked paprika, cumin and caraway, designed to give an exotic twist to eating occasions.

EHL’s Chakalaka seasoning is intended to be used to create a tasty vegetable dish with red bell pepper, onion oregano and turmeric.

EHL Ingredients sees 2017 as an “exciting opportunity to provide its many customers with a variety of products that will spice up and deliver full-flavoured eating experiences”.

Christine Peers, sales director at EHL Ingredients said: “Manufacturers can use these ingredients to spice up BBQ recipes, including vegetables, chicken wings, beef burgers, and steaks. The versatility of these products ensures our customers will get the maximum commercial benefit out of them.”

As well as the new Brazilian and BBQ blends, EHL has recently launched four new Asian blends to its range.

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