Spice World’s wide variety of prepared garlic, onion and ginger offerings meet consumers’ demands for ease in meal prep and for variety in global flavors for family meals. At the 2023 IFPA Global Produce and Floral Show, Spice World will highlight the versatility of its ingredients with recipes featuring Asian, Italian, and Caribbean cuisine, among others.
Taste of Home magazine surveyed more than 4,000 people over age 18 in 2022 to see how eating habits changed since 2020 and found that 60% cook at home more than five days a week.1 The survey also showed that 53% of consumers want ways to make meal prep easier.
“Convenience for consumers is a leading factor in developing Spice World product lines,” said Chris Kiser, CEO of Spice World. “Many consumers take a hybrid approach to meal prep by combining scratch and pre-prepared items in their recipes. When you combine need for convenience with the demand for global flavors, Spice World pre-chopped garlic, onion and ginger are often the key ingredients consumers reach for to create distinctive and authentic ethnic meals at home.”
According to Datassential, 58% of Gen Z consumers eat globally inspired foods each week; followed by 48% of Millennials, 34% of Gen X and 19% of Baby Boomers and older.3 Some of the most popular global flavors noted were Japanese, Korean, Thai, Greek and Middle Eastern cuisines – and they all prominently feature garlic, onion and ginger.
“Spice World products work in a wide variety of cuisines, especially Asian and Latin cuisines that combine chiles for heat and garlic for bold flavors,” continued Kiser. “Our garlic, onion and ginger options help provide a great variety of meal options for consumers.”
Spice World will celebrate its 75th anniversary in 2024 and is extremely proud of its history. The company was started by Andy “Pops” Caneza in 1949, with the help of a $10 loan from his fiancé Ann, and has been trusted by consumers ever since to provide the freshest possible garlic and other flavorful products. Spice World’s garlic is grown in California’s San Joaquin Valley, and the company also has a team that travels the globe to source the freshest garlic beyond California’s growing season.
Among the menu samples at the 2023 IFPA show, Spice World will highlight its minced garlic, chopped onion and minced ginger in taste-tempting recipes including: Cheesy Garlic Bread, Karaage Marinated Garlic Chicken, Ginger Scallion Pesto Cold Noodle Salad, Easy Onion Meatballs, and a refreshing Agua Fresca drink.
About Spice World
Established in 1949, Spice World is dedicated to helping consumers elevate the way they eat by delivering innovative flavors that remove the common obstacles of prep time, seasonality, and clean-up. The wide variety of Spice World products allow home cooks to easily create rich, flavorful dishes for the entire family to savor. Anchored by the fresh bold flavor of garlic, Spice World’s offerings also include zesty ginger and hearty shallots, offered in ready-to-use, peeled and squeezable versions to help make meal prep and cooking more convenient. The Spice World line-up also includes fresh, ready-to-use seasoning blends. For more information about Spice World, please visit www.spiceworldinc.com.
1 – Taste of Home, Cooking Study 2022
2 – Datassential, 2023. Decoding the American Diet.
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Media contact: Jennifer Grizzle, 404.291.1310 or jennifer@theprstudio.com
| 6 oz | soba noodles, cooked and strained |
| 3 Tbs | ginger scallion pesto* |
| ¼ tsp | sesame seeds |
| ¼ cup | shredded carrots |
| ¼ cup | green peppers, diced |
| ¼ tsp | green onions, minced |
| ½ cup | shredded purple cabbage |
| Topping: crispy shallots of fried onions | |
INSTRUCTIONS
Combine everything in a medium-sized bowl and mix well. Garnish with crispy shallots or fried onions. Serve immediately or refrigerate ingredients separately up to 5 days.
| 3 oz | green onions (both white and green parts), sliced thinly |
| 1 cup | Spice World Minced Ginger |
| 1 cup | vegetable oil |
| 1.5 tsp | salt |
| 1.5 tsp | light soy sauce |
| 2.5 tsp | fresh squeezed lemon juice |
INSTRUCTIONS
Put ginger and green onions into food processor and mince together. Remove from food processor and combine with other ingredients and blend with whisk.
| 1.5 lbs | boneless skin-on chicken thighs |
| ½ tsp | kosher salt |
| ¼ tsp | ground black pepper |
| ½ tsp | Spice World Minced Ginger |
| ½ tsp | Spice World Minced Garlic |
| ½ tsp | soy sauce |
| ½ tsp | sake |
| ½ tsp | sesame oil |
| ¼ tsp | granulated sugar |
| 3 Tbs | potato starch |
| 3 Tbs | all-purpose flour |
INSTRUCTIONS
Cut chicken thighs into a 1” x 1” dice and set aside. Combine salt, pepper, garlic, ginger, soy, sake, sesame oil and sugar. Mix well and then add chicken thighs. Cover and marinade in refrigerator for 30 mins to 1 hour. While chicken is marinated, pour 4 cups of vegetable oil into a Dutch oven and heat to 325F degrees on medium heat. While oil is heating, mix together potato starch and flour in mixing bowl. Dredge each piece of chicken in flour mixture.
Check that oil has reached 325 F (163C). Gently submerge 3 to 5 chicken pieces at a time (do not overcrowd). Deep fry each piece for 1 minute or until outside of chicken is a light golden color. If it browns too quickly, the oil temp is too high. Adjust heat as needed and continue with remaining chicken. Transfer the chicken pieces to a wire rack to drain the excess oil.
Now heat oil to 350F degrees. Place 3 to 5 pieces of the resting chicken back into the oil and deep-fry for 1 minute or until the skin is golden brown and crispy. Transfer them to wire rack again to drain excess oil. Continue with remaining chicken.
| 1 Tbs | Spice World Minced Garlic |
| 1 Tbs | Spice World Minced Ginger |
| 2 Tbs | fresh squeezed lemon juice |
| 1 cup | Kewpie Mayo |
INSTRUCTIONS
Combine all ingredients together and serve as sauce for Karaage Chicken.
| ½ cup | plain bread crumbs |
| 1 | egg, beaten |
| 1 lb | ground beef 80/20 |
| ¼ cup | milk |
| ½ cup | Spice World Easy Onion |
| ½ tsp | salt |
| ½ tsp | soy sauce |
| ¼ tsp | fresh ground pepper |
INSTRUCTIONS
Heat oven to 400F. Line baking pan with foil and spray with cooking spray. In a large bowl, combine all ingredients. Mix well with hands, working bread crumbs into the meat. Gently roll the mixture into 24 1.5” meatballs and place 1” apart on the pan. Bake uncovered for 18 to 22 minutes or until internal temperature reaches 160F and no longer pink in the center. They should be lightly browned. As they finish, add the meatballs into your red sauce and simmer in sauce for an hour on low heat.
| 2 28-oz cans | canned, peeled, whole tomatoes |
| 2 Tbs | olive oil |
| 3 Tbs | Spice World Easy Onion |
| 3 Tbs | Spice World Minced Garlic |
| 1 6-oz can | tomato paste |
INSTRUCTIONS
Crush tomatoes by hand, a food mill or food processor to form a rough puree. Heat oil in a large Dutch oven over med-heat until shimmering. Add garlic and onions and cook, stirring, until softened but not browned (about 1 minute). Add tomato paste and cook, stirring, until fragrant, about 1 minute longer. Add crushed tomatoes, bring to a simmer, cover and reduce heat to low. Season lightly with salt and pepper.
| 1 loaf | French bread |
| ½ cup | softened butter |
| ½ tsp | garlic salt |
| 1.5 Tbs | Spice World Minced Garlic |
| 1 tsp | Italian seasoning |
| ½ cup | low-moisture mozzarella cheese |
| ½ cup | Colby Jack cheese, shredded |
| 1 tsp | dried parsley |
INSTRUCTIONS
Heat over to 400F degrees. Cut French bread loaf lengthwise and place on top of a baking sheet. In a small bowl combine butter, garlic powder, minced garlic, dried parsley and Italian seasoning. Spread evenly on each side of the bread loaf. Top with Colby Jack and mozzarella cheese. Bake in the oven for 12-15 minutes until cheese is melted and bubbly. You can also broil the top for 1-2 minutes at the end if you desire a crisp top.
| ¾ cup | Spice World Peeled Garlic Cloves |
| 2 cups | vegetable oil |
INSTRUCTIONS
Preheat oven to 250F. Place garlic and oil in a small ovenproof saucepan (add more oil if cloves aren’t submerged). Cover and bake until cloves are golden and tender, about 2 hours. Let cool; transfer garlic and oil to an airtight container and chill.
| 2 Tbs | butter |
| 1.5 cups | Spice World Easy Onion |
| 1.25 cups | sour cream |
| 4 ozs | cream cheese, softened |
| ½ Tbs | finely chopped fresh parsley |
| ¼ tsp | Worcestershire sauce |
| ¼ tsp | onion powder |
| Salt & pepper to taste | |
INSTRUCTIONS
In large skillet, melt the butter. Add onion and cook over medium-low heat, stirring occasionally until gold brown (about 25 minutes). Stirring until the bourbon has evaporated, around 5 minutes. Let the onions cool in refrigerator. Transfer the onions to a food processor, add sour cream, cream cheese, parsley, onion powder and Worcestershire and pulse until onions are broken up and all ingredients are incorporated and slightly chunky. Season with salt and pepper.
| ½ cup | hibiscus flowers |
| 1 | cinnamon stick |
| 1 | quart cold water |
| Ginger Simple Syrup to taste* | |
INSTRUCTIONS
Steep the hibiscus and cinnamon stick in cold water overnight (8 hours). Strain the hibiscus and stick and save the liquid. Add ginger simple syrup to your preference.
| 1 cup | granulated sugar |
| 1 cup | water |
| 1 cup | Spice World Minced Ginger |
INSTRUCTIONS
Combine sugar and water in a saucepan over medium heat. Still until sugar is dissolved. Add ginger and continue bringing the syrup to a light boil. Once it has come to a light boil, cover the saucepan with a lid and reduce the heat to low and simmer for another 20 minutes. Turn the heat off and let it sit for 1 hour. After the hour, strain the ginger and save the liquid store in a sealable container in the refrigerator.
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