Here at EHL Ingredients, we have added five new spice blends to our Lähde range – perfect for the food manufacturing industry this summer season. On the menu are Sriracha, Smoky piri piri, Taco blend, Bajan BBQ and Hot Wings herb and spice blends, all ideal for street food-style dishes, informal at-home dining and summer feasting.
The blends are all dry mixes, making them highly versatile for use on meat, fish, vegetable and plant-based foods, and they are available in vegan, non-allergen, and organic formats.
Our Thai-inspired Sriracha spice blend with chillies and garlic is ideal for chicken, pork and prawns for a zingy, spicy hit. It’s also a great addition to mayonnaise or hummus as a twist on familiar favourites.
Smoky piri piri is hot and aromatic with a hint of sweetness and is a great addition to barbequed, griddled or grilled foods, chicken wings, ribs and even pizzas. Consumers are familiar with standard piri piri seasoning so adding a hint of smoke brings a different dimension to the finished product.
Using authentic Mexican ingredients, Lähde’s Taco blend is perfect for prawns, pulled pork, chicken or beef taco fillings, as well as meat alternatives and plant-based foods. It can also be used in other well-known Mexican dishes such as fajitas and burritos – and even for grilled cheese and spicy sandwiches and baguettes.
Hailing from Barbados, the Bajan BBQ seasoning is a unique blend of herbs and spices with scotch bonnet peppers for a fiery kick. It’s hot on the heat scale so is aimed at those with a taste for spice. While it can be used on BBQ foods, it can also be stirred into coconut rice or stews for a real taste of the Caribbean.
Hot Wings spice blend is a dry rub designed for chicken wings – a popular food trend in casual dining and in high street takeaways. Sweet and spicy, this blend is available in mild, medium and hot varieties so food manufacturers an chefs can cater for wing fans of all ages and spice preferences.
All the new Lähde seasonings can be mixed with oil for a marinade, used as a rub, added to sauces and dips, and sprinkled on chips, pizzas, vegetables, rice and noodles. They are perfect for plant-based dishes and can add international flavours to contemporary meat alternative burgers, sausages and kebabs, as well as jackfruit, seitan, and grain and pulse-based dishes.
We can also create bespoke blends in varying heat strengths.
Tasneem Alonzo, our joint MD, says: “As the warmer weather approaches and lockdown restrictions ease, we know outdoor dining and informal foods are going to be high on the agenda. World foods are a really a lucrative market right now as consumers are happy to be experimental in trying new foods and seeking out exotic cuisines they perhaps haven’t tried before, especially as holidays have been restricted due to the pandemic.
“Our versatile blends and seasonings add flavour, are easy to store and use, and open the door to creativity and new product development to allow food manufacturers to create great-tasting dishes to tap into today’s global food trends.
“BBQ seasonings and sauces have really evolved and consumers are looking for something unusual, exotic and spicier. Nowadays, consumers of all ages enjoy spicy foods and offering milder, as well as extra hot, variants means you can cater for all taste preferences.
“Our versatile Lähde range has multiple uses for food manufacturers and product development chefs, reliable deliveries and full traceability. We pride ourselves on our experience in sourcing high quality, authentic ingredients from around the world, our fully traceable sourcing and supply channels, our technical support, fast response times, and our team’s knowledge. We are a one-stop-shop service for food manufacturers and we can be flexible to suit changing needs during these fast-moving times.
“At EHL Ingredients, we already work with many leading food manufacturers and our team can develop new and unique herb and spice blends, adapt existing offerings and come up with new ideas – and at the same time we can cater for vegan, vegetarian, organic and non-allergen requirements.