Relishing flavour - condiments and sauces

June 2008
Hospitality (11724285);Jun2008, Vol. 44 Issue 6, p34
Trade Publication
The article focuses on the long tradition of using condiments, which have been widely to enhance the flavour and taste of foods. It explains that ancient Greeks and Romans have been using garum while acid juice were extracted from large unripe grapes to make verjuice during the Middle Ages. Acclaimed chef Paul Jobin of Barker's explains his role to ensure the rage of sauces, paste and others are of excellent quality. The trend towards Asian-inspired condiments is also taken into account.


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