Black/Forbidden Rice

A few clicks on the net directed my search to a West based company in the US called Lotus Foods, whose expertise is in the distribution of exotic rice.     On the FAQ section of their website, it explains that Forbidden Rice, an heirloom variety is aptly named since it was once reserved only for the emperor and his family in China.

The black colour is natural and is attributed to the outer bran layer.   It might also be due to where it  is grown, in the black hummus soil of the Black Dragon River of the Northeastern provinces of China.  Black rice is also grown in Japan where it is called Kurogome (or black rice),  and in Thailand as a glutinous black rice cooked in pudding with coconut milk.

The dark colour of the forbidden rice relates to the high content of antioxidants, particularly anthocyanin that is also responsible for imparting the dark, purplish, bluish hues in fruits and vegetables.   In August 2010, CNN health writer Carina Storrs article “Is Black Rice the New Brown”, black rice is compared to fresh blueberries where she cites that “One spoonful of black-rice bran — or 10 spoonfuls of cooked black rice — contains the same amount of anthocyanin as a spoonful of fresh blueberries, according to a new study presented today at the American Chemical Society, in Boston”. She further added that Black rice would be better to consumer since fresh blueberries contain sugar.

In an online post on WHFoods.org titled “Is Purple Rice (referred to as “forbidden rice”) Better for you than Brown Rice?” the nutrient values were directly compared and concluded that based on their nutritive content, they were not significantly different, and in fact almost at the same level.      The author concluded that if price was a deciding factor between the two rice varieties, the Brown rice would be better due to its cost advantage over Black rice.

Taste-wise, I have yet to taste Black rice.    It seems from various posts that both have a nutty flavour.   Black rice however is a short grain rice whereas Brown rice is a long grain rice that absorbs more water and takes longer to cook.

Black Garlic

Black Garlic

Black garlic has its roots in Korea and China.  Blackgarlic.com explains that fresh garlic bulbs are carefully monitored for about 4 weeks in a controlled environment of temperature and humidity where they undergo a fermentation process.  Since garlic contains sugar and amino acids, these elements when fermented produces melanoidin that causes the black colour.      The result is a sticky, black clove that is soft and mushy with a sweet flavour and complex undertones.

Edible Bamboo Charcoal Powder

I had to do a double take when I saw this.   Japan seems to lead all other countries when it comes to unique food ingredients.  The idea is that charcoal has natural absorption properties, so when ingested it helps prevent the body from absorbing harmful chemicals or poisions.    This Japanese site illustrates some product applications for edible charcoal powder :  http://global.rakuten.com/en/store/taketora/item/su00248/.      I’m not too keen on trying this out for the new year.

Black / Beluga Lentil

Black lentils are popularly used in Indian cooking and are the smallest of the lentils.   They are also referred to as Beluga Lentils due to their shiny resemblance to Beluga caviar.
Black Beluga® Lentil is a trademark of Timeless Seeds, Inc., their website mentions that among other lentil varieties, the black lentil has the highest amount of protein.

In the UK, it can also be found in the retail markets in a ready to eat pouch, simmered in stock.

Big stores in America are trying to do the right thing, and bring more fresh food, to more people for a fair price. That’s the only way we’re going to be able to make change. Big business has to decide that it’s good business to have healthy customers. And we can help them do that by making different choices. If you stop buying processed foods, they will stop selling them.

We recommend you read the entire interview for more insights and why we need to change the way we cook and feed our kids: Jamie Oliver on the Fight for Healthier Food.

photo credit: Ben+Sam

Ispahan - A smooth rose flavoured biscuit with rose petal cream, fresh raspberries and lychees from Laduree

Isfahan or Isphahan refers to a historical city in Iran which use to be the capital and one of the largest cities in the world.   Iran’s culture has had a long and diverse tradition on the use of flowers in its food, health, trade and design.

Among the many varieties of roses, the Rosa damascena stands out as one of the most prized species in the commercial manufacture of rose oil and rose water due to its intense aroma.   It is widely cultivated and processed in Iran, Bulgaria and in Turkey.  However, studies seem to indicate that this species originated in Iran.

The processing starts with sack full of roses that have been harvested in the cool morning.   The petals are sorted on a concrete floor and allowed to slightly “ferment” then the oils are extracted through hydrodistillation.

Middle Eastern, North African and Indian cuisines have used floral waters extensively in beverage and food preparations.    Gulab Jamon, Zoulbia and bamia are just not the same without rose water added to their syrups.  Malaysia and Singapore has a drink called bandung or rose water mixed with milk, sugar and pink food colour.

In modern times, French chefs and patisseries have used rose water for flavouring macarons, chocolate and delicate cakes.   Successful pairings include tart berries such as raspberries to other floral notes namely lychee.  Dairy and vanilla are effective bases to accentuate the aromatic properties of the rose.

On the savoury side, rose water is added to stews such as safaid murgh gulabi (Chicken and Rose Curry) or Rose Quail Recipe taken from the book “Like Water for Chocolate”.   Sweet or savoury, it is best not to use too much in a recipe.  Used sparingly, the flavour of the rose can be quite intoxicating and definitely worth trying out!

Rose water is available through Ingredient Hotline, Inc.

Real Food, Real Taste – this is my catch phrase for 2011.

Real food means natural ingredients.

Real Taste means authentic flavours.

Real Food, Real Taste are what consumers are looking for when they purchase food products or eat at a restaurant. The description of the food product or meal has to be more specific. Is it from the Yucatan or Oaxacan? Is the dish prepared and served as you would find it in Mexico or is it “Tex-Mex”

Real taste or authenticity is what you can delight your customers with if you use the real ingredients.   Kecap Manis is not Hoisin sauce.   Galangal is not ginger – they just do not provide the same depth of flavour.   Brown sugar is not coconut/palm sugar so an equal substitution would produce a sweeter than expected taste.    If you have never tried smoked paprika from the de la Vera region of Spain, then you have not tasted real smoked paprika.   Paella and chorizo just don’t taste the same without this key ingredient.   Paprika that is found in the supermarket is bland, so consumers associate paprika for just adding colour on devilled eggs.

It would also help if the chef or developer has had the chance to taste the actual target at the place of origin and has seen how it is served.    In most situations, the customer has lived in or travelled to distant countries, has savoured the dish and they just want to relive that experience.   It could get very disappointing when an advertised item does not deliver.

Real Food means using raw materials that are either fresh or minimally processed.    When you cook with vanilla beans, it provides such a big difference compared to using ethyl vanillin or an artificial vanilla flavour.    The cost of natural ingredients are often higher, but the satisfaction derived is also greater.

If you are looking to cook with Real Food with Real Taste ingredients, check out our website: www.ingredienthotline.com.   Our unique and natural ingredients are grown, processed and supported from the source.

We’ve already touched on the surge in demand for quinoa as people, particularly in the west, become educated on the fantastic properties of this tiny seed (yes, technically quinoa is a seed, but it is often referred to as a grain!). It would be fair to say that quinoa is fast becoming a hit in North America as it lands on the shelves of mainstream grocers.

However, times aren’t so great for the world’s main exporter of quinoa. In Bolivia, drought and late freezes have halved output this year. We’ll be following up on this to see if and when it may affect wholesale prices. We source quinoa for food manufacturers from both Bolivia and Peru to help ensure a decent supply of this amazing seed that can be used in a multitude of food applications.

Watch more on the problems in Bolivia from Agence France-Presse (AFP).

photo credit: einalem

…reduce saturated fat, sugar and sodium. Increase whole grains. Serve both fruits and vegetables daily. And, for the first time, set maximum calorie counts in addition to minimum ones.

More on the story:

According to Yahoo! News, Bolivia and Peru account for almost 97% of production. In Bolivia exports have risen from slightly over 1400 metric tons in 2000 to 14500 metric tons in 2009 with wholesale prices increasing 700% over the period. What is driving this huge demand? Quinoa is actually a seed, but not just any seed:

• It provides 10 essential amino acids and is loaded with minerals.
• It has a protein content between 14 and 18%.
• It has been suggested that quinoa is the most perfect food for the human diet with the FAO (U.N. Food and Agriculture Organization) suggesting it can be substituted for mother’s milk – it is that nutritious.
• Even though it’s a seed, it’s eaten like a grain. However, it is gluten-free and therefore more easily digestible.
• It can be substituted for rice in almost any application.

The popularity of Quinoa is starting to impact the lives of those that produce it in South America. It is hoped that this new found demand will lift farmers out of poverty, with quinoa now considered a strategic crop in Bolivia, the world’s largest producer.

Read More:

• Global popularity of Andean ‘superfood’ quinoa transforms lives of Bolivian farmers
• Quinoa’s popularity boon to Bolivians

• Producers can cut wastage from superficial bruising.
• Fresh cut apple processors can eliminate treatments that prevent browning, reducing costs.

According to company president Neal Carter:

We think that there is value in this product all the way along the value chain — growers, packers and especially the food service industry, where people are putting fruit in bags and on buffet tables and in salads.

Okanagan Specialty Fruits has asked the US Department of Agriculture (USDA), Health Canada and the Canadian Food Inspection Agency about bringing its apple to market. Carter says:

The apples look exactly like what you’d expect – a Golden or Granny or Fuji – and it tastes like a normal apple. Their composition is, if anything, better or more nutritious, because as you’d expect, browning is a bad thing in an apple.

Of course “genetically modified” is a dirty term with some people, so it will be interesting to gauge market acceptance if the apples are approved. In the mean time, if you don’t want your apple slices to brown at home, simply try adding a few drops of lemon juice. The acid in the lemon juice prevents the oxidation that causes the apple slices to brown.

Read More:

Vancouver Sun: B.C. firm develops apples that won’t turn brown when sliced

Food Navigator-USA: B.C. firm develops apples that won’t turn brown when sliced

photo credit: r0sss

The show floor is open!

I do enjoy a good trade show and the Natural Expo was one of them (the All Candy and Snack Expo is another).   The Expo East was smaller than ExpoWest but there were a number of interesting things to see and try.

For Expo East, the three top trends that I noticed in the food category were:

1. Gluten-free

There has been a phenomenal rise in gluten-free offerings in recent years.    It would be interesting to compare it with the actual rate of people being diagnosed with gluten-related conditions.   Are gluten-free products healthier?     Alternative, more complex grains to wheat certainly are!   Quinoa, amaranth (or kiwicha) are high in protein and have a wonderful, nutty taste when roasted.     Other flours such as rice, mesquite, oats, tapioca and even coconut flour are great options too.    However, these types of flours are often combined with gums such as xanthan and even pectin to achieve that chewy, moist texture characteristic of wheat breads.

2. Agave Sweeteners

Stevia was the popular topic last year.  However, it is still not officially approved in Canada as an ingredient and it has an unplesant cloying sweetness that lingers even when you don’t want it to.    Should it be considered natural when it has already been bleached and refined?

Best agave packaging with an Agave Cookbook author

Enter Agave,  a by-product of tequila processing.

The taste of agave is more pleasant than stevia and it is also now available in a powder form (Brand Aga-Fit).   Agave is available in many different colours  (clear, dark brown, amber, golden), which can be confusing.     A number of companies claim that blue agave is superior over other types.  But controversy looms in the high content of fructose in the syrup.

3. Fruits everywhere!

Similar to the IFT in Chicago – fruits in many different forms were everywhere!

In the juice category, coconut water was very popular.    I tried each one and there were major differences in flavour.    Coconut water ( at least the coconut water I grew up with)  need to come from young coconuts to get that fresh, clean tasting juice or water as they call it.    If it matures beyond 6 months, that is when the flesh starts to mature and the water develops an unpleasant taste.   The “Zico” and “Taste Nirvana Real Coconut water” brand were the least favourite of mine.    They tasted like juice coming from mature coconuts – mature enough to grate or they could be from concentrate.

Both O.N.E. and Vita Coco were true to the natural source.     I added Naked coconut water in the comparison even if it was not at the show – it also gets top marks from me.     These brands are all unsweetened and unflavoured.

The best combination that I’ve tried of the flavour varieties was the coconut-lychee combination.    This combination was very nostalgic for me.  We use to eat this at  my grandmother’s house for the local fiesta, when they ordered this huge steel vat of sherbet made of young coconut water with the coconut meat, sugar and lychee fruits.  It was a wonderful treat in such hot weather.

Dried fruits have come a long way from the typical syrup infused and sun or air-dried form such as the prune or the raisin.    The drying process has evolved to try to retain colour vibrancy, taste and vitamins.   There come in several forms, shapes, textures and sizes.     Freeze-dried fruits are crispy but to the point where the texture almost feels artificial.   The cost of freeze-dried fruits are also very high.    Swell-dried fruits or “Puffed fruits” combines the air dried fruit with changes in atmospheric pressure to “puff up” the dried fruit.  The effect is a very crispy fruit chip that retains a lot of the flavour and colour without the “freeze-dried” texture or cost.   YogaVive featured their apple chips at the show, their fruits are processed in China.    Please refer to the Ingredient Hotline, Inc. website for the ABCAR-DIC process.  The technology has been applied to several different types of fruits and vegetables with much success.

More exotic fruits from South America and Asia are expected to turn up in the coming shows.  There are still a number of fruits not yet commercialized but are packed with antioxidants and other nutrients.

Penta Water - Patented water??

Patented water?   Hmm, not too sure of that.     It tastes the same as bottled water, wonder if it has the same freezing point.   It was explained to me that their filtration process alters the size of the water molecules, thus making it easier to absorb into the body.     I am still preplexed how a filtration process, which is suppose to be a physical process – how it can possibly cause changes at the atomic level?!

Boston Clam Chowder with Oyster Crackers

A fitting end to a great day of walking the show floor – a hot bowl of authentic Boston clam chowder soup with a side of oyster crackers.