Buying wholesale spices, herbs and seasonings is certainly the most convenient and cost-effective way to ensure that your restaurant offers a vibrant and authentic menu. The whole reason chefs use herbs and spices is to create dishes that are full of flavour. Although dried produce is a lot more potent than fresh, sometimes the supplier quality is a little lacklustre.
Whether you’re an experienced chef, or you’re just starting out in the food and hospitality industry, you’ll know that seasoning can be the fundamental element that can make or break a dish. Seasoning for catering is an absolute essential; it can very simply achieve those authentic and traditional flavours associated with the required cuisine. However, if you’re going to season and spice, you’ve got to do it right because the fine line between too little or too much of something could result in a dish that is lacklustre and disappointing. Let’s take a look at the most common mistakes made when seasoning food and how to avoid them.
All over the globe, curry is a firm favourite dish. There are many varying flavours and levels of heat – but how do you create these variations? Of course, it is all down the spices used in curries! There are so many flavours you can make within Indian cuisine, and with curry being renounced for its spicy nature, it’s only fitting that World of Spice gives you the low down on the herbs and spices you should be using to make the perfect curry in your restaurant.
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