DINE and Destinations - - TASTING NOTES -

The Mcil­henny fam­ily has been mak­ing Tabasco in the same way since 1868. Avery Is­land, Louisiana, is home to jun­gle gar­dens, ex­otic plants, a bird sanc­tu­ary— and culi­nary tours to the home of this iconic pep­per sauce. Orig­i­nally pro­duced as a means to pre­serve pep­pers, for the Tabasco 150th, they've broad­ened their hori­zons to add new spice to our lives. The Tabasco ‘Fam­ily of Flavours,' Kosher and Gluten Free, now in­cludes seven prod­ucts rang­ing from mild to bold. It's all thanks to cap­saicin, an in­no­cent chem­i­cal in the tis­sues of pep­pers that pro­duces heat. Too much is light­ning in my mouth; just the right amount is ac­tu­ally re­fresh­ing and adds an­other di­men­sion to ev­ery dish. Where you are on the spicy scale de­pends on what you're cook­ing. A driz­zle of Ha­banero in my mango smoothie un­leashes a re­vi­tal­iz­ing heat. Orig­i­nal on my break­fast eggs, scram­bled or poached, makes my eyes light up. Splash some Chipo­tle on dark choco­late ice cream. Gar­lic gives depth to my pasta sauce. Green Jalapeño adds mus­cle to my gua­camole. Buf­falo is a nat­u­ral zesty kick with fish, chicken, corn on the cob or any­thing bar­be­qued. Sweet and Spicy on my grilled steaks treats my palate to some ex­tra piz­zazz. Line them up and sud­denly we have all new pos­si­bil­i­ties in the kitchen for an ex­otic je ne

sais quoi to ev­ery food, drink or dessert. Check out tabas­co­ for recipes, ideas and more.

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