Chefs and Nutritionists seem to agree: Black is the new colour of Superfoods.
"Nutrition Noir" is the hot, sexy culinary trend.
Chefs love the appearance and the drama that it comes with it, nutritionists’ are delighted by the healthy addition that black food brings to our diets (loaded with antioxidants that prevent cancer, isoflavins, minerals and anthocyanins). Beyond the ever-changing food trends, dark food is not really a novelty. For centuries, black food has been part of a traditional Asian diet. Black rice (or forbidden rice), silky chicken, black soy, black beans, black sesame seeds, black mushrooms, black vinegar are known and used for long time, but they are now getting a privileged places in the cuisine of the world.
(PHOTO SOURCE: Kazuh FLICKR, CC)
Oddly enough, chefs are attracting people into their restaurants by using the most common ingredient of all: salt. However, the TYPE OF SALT is where innovation comes into play.
Exotic, expensive salts are making their debut on restaurant menus in many different countries.
Consumers are becoming aware of many different varieties. We can select from fleur de sel, which is often regarded as the cleanest, most classic tasting salt in the world; a 150 million-year-old Jurassic sea salt with trace minerals and a zesty, peppery flavor; and Hawaiian sea salt, which gets its distinctive flavour from volcanic clay. There's also fumée de Sel Chardonnery smoked salt, a premium sea salt that has been slowly smoked with chardonnay oak wine barrels, sel de tartufo flavoured with truffles and Black Salt (Kala Namak),a special type of Indian mineral salt with a very distinctive sulfurous mineral taste, just to mention a few.
Salt is “Intriguing”! (PHOTO SOURCE: Jessicafm ON FL ICKR, CC)
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