Vegan caviar. This product may raise a few eyebrows, but Kuperus Foods recently added black garlic vegan caviar to its product line. And according to this Dutch company's founder Anne Kuperus, it is gaining popularity. Caviar does not have the best reputation in terms of animal friendliness. The sturgeons are killed to harvest their roe. "This vegan caviar tastes salty, so we consider it an ideal substitute for the conventional variety," begins Anne. Her company specializes in black garlic.
Black limes and onions lime
Besides black garlic, Kuperus Foods offer other unique seasonings where the color black seems to be a theme. "Black onions and limes are top sellers. Our range has included back onions since last year. These are fermented in the same way as the garlic. The process is slightly different, though."
"Since the onions are larger and moister, the fermentation takes longer. That results in an onion with a very fresh flavor which dissolves nicely in soups or sauces," says Anne, who sees demand from this rising too. "It's certainly not yet comparable to black garlic, but more and more people are becoming familiar with it."
The company imports black limes from Somalia. This process is nothing like that of the onions or garlic. "These are dried in the sun in large fields. The limes then go from green to yellow to black. The peel turns black, and the flesh dries out, resulting in a fresh seasoning for salads or chicken stew," Anne explains.
Soy and balsamic vinegar
Anne established this import/export company 14 years ago after she read a New York Times article about black garlic. She decided to begin trading this seasoning, which amazed many people. "It looks very unusual, especially if you've never seen it before. But, I firmly believed in its flavor, and when people tried it, I found I wasn't alone in my conviction."
"Black garlic starts as white Spanish garlic; after harvesting, it's fermented for about 40 days in a temperature and humidity-controlled oven. That causes fermentation where sugars and acids turn the familiar garlic flavor into a black, mild 'umami bomb,' that tastes something like soy and balsamic vinegar," says Kuperus.
The trader claims it is twice as healthy as 'normal' white garlic. "Because of its soft, jelly-like texture and rich flavor, you can eat it as part of a meal or as a snack."
Kuperus Foods supplies most major hospitality wholesalers in the Netherlands and exports to places like the Middle East, Singapore, Japan, Scandinavia, and much of Europe. The company offers this black garlic in complete bulbs, (un)peeled cloves, puree, granules, or powder, and now, also vegan caviar.
"Those caviar pearls are made from black garlic. Not only is its distinctive salty flavor a perfect alternative for caviar, growing demand for vegan products means it's being picked up nicely by higher-end restaurants and retailers," Anne continues.
Inspiration
The dream is to get people increasingly familiar with these kinds of seasoning; according to her, that is going well. "In the run-up to the holidays, orders always spike because chefs want to take a dish to the next level."
"Products like black garlic, onions, and limes are enjoying more and more recognition," says Anne. "But we're also always looking for great ways to inspire chefs to use these flavorings."
"Once people know what to do with them, these products can quickly and easily set a dish apart. We're also always looking for nice additions to our range, such as caviar. But our assortment includes horseradish puree and garlic puree, too, and the demand for these also keeps climbing," Anne concludes.
For more information:
Anne Kuperus
Kuperus Foods
197 Apolloweg
8938 AT, Leeuwarden, NL
Tel: +31 (0) 583 010 674
Email: a.kuperus@kuperusfoods.com
Website: www.kuperusfoods.com