In a remarkable twist of events, Chefs are now turning to seasonings in the liquid format! Powder and paste both have their moment, and we’ve been so used to those – but now, international Chefs have come to see the power and potency in seasonings in liquid format. Why liquid? Take a look below:
Closest to Scratch
The liquid format is closest to actual flavorful broths and concentrates you make from scratch, from long boiling bones and vegetable aromatics. This liquid format removes the need for the drying process that turns flavors into dry powder or seasonings, so you’re getting the fullest flavor in its most native format. Not only is it natural and authentic, it also gives your dishes an appetising sheen!
Liquid dissolves and incorporates quickly in your dishes – specially in sauces or soups. There’s no need to pre-dissolve bouillons in hot water! It even works well in stir fried vegetables or meats, coating your ingredients fast without the need to water it down.
Better Dosing and Speed
Dosing is also made easier in the liquid format, where you can dose exactly what you need for your dishes. One teaspoon is exactly one teaspoon – no over or under seasoning expected!
Versatile for Variety of Applications
Whether it’s for dry applications like fried dishes, or add on to stir fry dishes, or as your main seasoning to round up the taste of pasta sauces – the liquid concentrated seasoning format works exceptionally well.
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