Enhancing the current selection of international gourmet cooking sauces is a new authentic Southeast Asian sauce, Vietnamese Kho.
‘Kho’ which translates as braising sauce, is regarded as the comfort food of Vietnam, to be found bubbling away in clay pots along the roadside, tempting passers by with it’s mouthwatering aroma.
A powerfully spiced yet sweet sauce, with flavours of roasted aniseed, holy basil and chilli, it is fragrant and delicately balanced with lemongrass, garlic and fish sauce.
Evocative of the bustling streets and lush countryside of Vietnam, this sauce is perfect prepared with beef, chicken, vegetables or tofu, served up alongside bowls of steaming rice or noodles, alternatively enjoyed with chunks of crusty baguette, a daily legacy of the former French colonialism of Vietnam.
Crossing continents to North Africa, Seasoned Pioneers are adding to their already impressive collection of Moroccan and North African spice blends, all handmade by time-honoured production methods to authentic recipes.
Chermoula, a mix of herbs, spices, garlic and seasoning, with an underlying kick of heat, is a classic Moroccan mix for marinades. Combined with lemon juice and olive oil, the result is a fresh distinctive flavour with a citrus aroma that is simply delectable when used with fish or vegetables.
Every Moroccan household will have their own version of this characteristic blend and regional variations exist, but Seasoned Pioneers have yet again managed to create a truly authentic mix with an unrivalled intensity of flavour.