New Condiments to Add Kick to Dinner
Maya Kaimal, whose company produces myriad sauces, condiments and other ingredients for Indian cooking, has just introduced hot sauces. Not that her marinades, simmer sauces and ketchup lacked that kick, but these newcomers, inspired by her family’s recipes from Kerala, are designed to deliver compelling heat when drizzled on vegetables, eggs, cheese and seafood. The green combines forceful serrano chiles and ginger with a sweet note from coconut cream; the red’s Kashmiri chiles and red jalapeños are tempered by tamarind’s citric tartness. They come in convenient squeeze bottles.
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