Latest news with #condiment
South China Morning Post
13-06-2025
- Health
- South China Morning Post
All about mustard seeds, how to release their power and a recipe to make the most of them
Many people think of mustard first as a plant or a condiment rather than a spice, but it is actually all three – and more. Advertisement Some of the plants we eat as mustard greens or other types of brassica also yield the mustard seed, which is then made into the condiment (of which there are many variations) or mustard oil, and can even be used to treat certain types of illness. Mustard seeds tend to be classified by colour – such as white, yellow, brown or black. Brown and black seeds are much more pungent than the lighter coloured ones because they contain sinigrin, the compound that is also found in horseradish. Sinigrin is released only when the seeds are crushed, which can be done by chewing or grinding them. Brown and black mustard seeds are much more pungent than the lighter coloured ones because they contain sinigrin. Photo: Shutterstock The tiny seeds are used in many cuisines and are often blended with other spices, including other types of mustard. Advertisement
South China Morning Post
11-06-2025
- Business
- South China Morning Post
Haitian eyes US$1.22 billion Hong Kong IPO as soy sauce maker joins beeline for the city
Foshan Haitian Flavouring and Food Company, the largest listed condiment producer in mainland China, is seeking to raise up to HK$9.56 billion (US$1.22 billion) in Hong Kong, marking one of the city's largest initial public offering s (IPOs) this year and giving a boost to its status as a world-leading fundraising hub. The company is offering 263.2 million H shares at a maximum price of HK$36.30 each, with the final offer price to be determined on or before June 17, Haitian said in a statement to the Hong Kong stock exchange. About 30 per cent of the estimated net proceeds would be used to expand Haitian's production capacity, adopt new technologies, digitisation and upgrades of its supply chain. Another 20 per cent is earmarked for product development and research in advanced technologies and process improvements, according to the company's listing prospectus. Haitian, established in 1955, said it would use 20 per cent of the proceeds to enhance its global presence, including its global brand image, expand sales channels, and strengthen overseas supply chain capabilities, the company said. An undated photograph of Foshan Haitian's factory. Photo: Captured from online. Haitian said it would use an additional 20 per cent to bolster its sales network and improve market penetration. The remaining 10 per cent would be used for working capital and general corporate purposes.
The Guardian
21-05-2025
- General
- The Guardian
How to turn the dregs of a tahini jar into a brilliant Japanese condiment - recipe
A jar of goma dare is a new favourite fixture in my fridge door. This Japanese-style condiment, dipping sauce and dressing made from ground sesame seeds is powerful in flavour, sweet, sour and creamy all at the same time, while the addition of grated ginger and/or garlic makes it wonderfully piquant, too. It's also very moreish and hugely versatile, meaning you can serve it with everything from a traditional shabu shabu hot pot to cold noodles, tofu, aubergine and slaw; in fact, it's so tasty I have to stop myself from eating it straight from the jar. My recipe uses the leftover tahini in the bottom of a jar and comes together in the jar itself, so minimising both waste and washing-up. Simply add all the ingredients, scrape down the sides and shake (you can apply a similar method to the ends of a peanut butter jar, too, for a nutty, satay-style twist). This is my take on an old favourite from Koya in Soho, London. I hadn't thought to recreate it at home before, but its simplicity and incredible flavour mean it's easy and satisfying to make from scratch. It's a super-resourceful way to turn a few scraps of tahini into a restaurant-quality condiment. I've listed the basic ingredients and given optional extras such as mayo (to make it extra creamy) and white miso (to add salt and umami complexity). Think of each ingredient as a seasoning, so adjust to taste to add more punch and flavour (garlic and ginger), sweetness (honey, miso), sourness (vinegar) or salt (soy, miso). Makes About 100ml (or enough for 2 generous servings) 1 nearly empty tahini jar, with about 2-3 tbsp remaining2 tbsp soy sauce, or tamari1 tbsp rice vinegar, or other vineger such as cider vinegar2 tsp honey, or sugar Optional extras1 tbsp mayonnaise 1 tsp white miso paste 1 tsp toasted sesame oil 1 tsp freshly grated ginger 1 small garlic clove, peeled and finely grated To serve (all optional)Soba noodles Sauteed aubergine Shredded nori Finely sliced spring onion tops Toasted sesame seeds Add the soy sauce, vinegar, honey and two tablespoons of water to the near-empty tahini jar, then add the optional mayo, white miso paste, toasted sesame oil, ginger and/or garlic. Stir with a small spatula or spoon, scraping the sides and bottom of the jar to loosen and incorporate the tahini, then screw on the lid and shake vigorously until smooth and emulsified, again scraping the sides as necessary. If the sauce seems a bit too thick, add a splash more water to loosen and shake again. Use immediately, or store in the fridge for up to a week. The sauce may thicken up in the fridge and may need a little water and another shake before using.
News.com.au
20-05-2025
- General
- News.com.au
How to make caramelised onions
Learn how to make intensely sweet and savoury caramelised onions - the perfect versatile condiment.
The Sun
06-05-2025
- Business
- The Sun
Heinz baffles shoppers by axing popular sauce & giving it a totally different name – but eagle-eyed fans spot MAJOR flaw
HEINZ has baffled shoppers by squeezing out tartare sauce — and bringing in 'Fish and Chips Sauce' to re-plaice it. The move is thought to be an attempt to make the French-style dip appeal to a wider audience. Publicity blurb declares the new sauce provides 'a refreshing twist to every dish'. It was launched yesterday with TikTok star Destiny Harold, known as the Chip Shop Diva. But sharp-eyed Heinz fans called the switch codswallop. They said it is just a rebrand, with both sauces having the same basic ingredients — including capers, dill and parsley. One wrote online: 'Looks like tartare sauce for people who don't know what tartare sauce is.' Another added: 'So, tartare sauce with a different label. Way to go for the creative department.' Heinz's Tartare Sauce was scrapped from supermarkets in 2022 but is still available in some restaurants and online. Its Fish and Chips Sauce sells for £3.40 for a 400g bottle. Last night Heinz insisted: 'While traditional tartare sauce is made with gherkins and capers to create a tangier sauce, our new Fish and Chips sauce blends gherkins, onions, and fragrant herbs to create a herbier, creamier condiment. Think of it as Tartare 2.0!'
