Las Vegas – The Spice Lab welcomes its return to the Winter Fancy Food Show with a wealth of new products showcased in the company’s new booth #3704.
All-Natural Seasoning Blends in Pouches
The Spice Lab’s new line of 15 all-natural seasoning blends, packaged in convenient pouches, offers delicious solutions for hassle-free dips, quick meals and appetizing sides. Ideal for produce and dairy sections as well as the spice aisle, each pouch includes a recipe to make food preparation a breeze. Sold in case packs of 12, the new pouches will be available to ship in late February.
Nom Nom Paleo
Timed to coordinate with the January release of Michelle Tam’s third cookbook Nom Nom Paleo: Let’s Go!, The Spice Lab now blends and distributes her expanded line of Asian-influenced seasoning powders. Choose from four individual blends – Umami Stir-Fry Powder, Spicy Sichuan Powder, Nomtastic Grilling Powder and Magic Mushroom Powder – also packaged as a Nom Nom Paleo Seasoning Collection. This spice powder line now is available for retail distribution.
Pizza Dust™
All the favorite flavors in pizza now can be sprinkled on just about anything. Coarse salt with garlic, onion, red pepper flakes, tomato and fennel seeds are combined in this pizza-inspired blend, sold in ceramic grinder jars. Try grinding this over scrambled eggs, French fries, rice and garlic bread or use it to season proteins before roasting or grilling.
International Flavors
The Spice Lab’s all-natural African, Middle Eastern and Asian spice mixes capture the flavors of the regions, giving customers a convenient way to experience new cuisines without the need to create their own complex blends. Harissa is a North African chili pepper and spice blend, made into a paste to use as a rub or served with bread, stews or couscous dishes. Berbere is an Ethiopian spice blend full of flavor and heat, for chicken, meats and lentils. Baharat is an aromatic, warm and sweet blend used for meat, chicken, fish and rice.
Some of the Asian flavor profiles being introduced are peppery, fragrant Night Market, a blend inspired by the fried chicken found in the night markets of Taiwan and earthy, punchy Xinjiang Rub, a flavor suggestive of the grilled lamb skewers found in the Xinjang region of China. Preparation ideas are included on the label of each seasoning blend. Sold in 150ml glass jars, the products are all-natural and OU Kosher.
The company also will showcase its premium organic spice line, popular Seasoning Collection gift sets and other new products being introduced at the show.
Founded in 2009, The Spice Lab is a woman-owned and family-run business specializing in seasoning blends, premium organic spices, salts and gourmet gifts. Products are processed and packed in the company’s 125,000 square foot SQF certified facility in Pompano Beach, Florida that includes a design department, research and development kitchen with full-time chef-in-residence, business offices and a product showroom. With expanded production lines, the company can produce 100,000 units per day.
The company’s high quality brands and private label products can be found in grocery, gourmet, specialty gift shops, foodservice, club, major retailers and online through Amazon and www.spices.com