A guide to KNORR Pureed Herbs

Unilever Foodsolutions, makers of KNORR, have launched a new range of ingredients that taste of herbs and spices in a puree format.

The range includes: Mixed herbs, basil, garlic, paprika, mixed peppercorns and ginger varieties.

Here is a step by step of what the herbs and spices offer:

Versatility – KNORR puréed herbs and spices can be used to add flavour to a range of hot and cold dishes, including desserts, at any stage of the preparation process.

Convenience – The product has a shelf life of 12 months unopened and retains the fresh taste for three months once opened (when stored in the refrigerator).

Consistent Taste – Research with chefs in the UK has shown that the KNORR spices have a fresher, longer-lasting taste profile.

Ingredients –The product contains no artificial flavours or colours and are suitable for vegetarians and those on gluten-free diets. All the flavour comes from carefully selected herbs and spices. The product contains no artificial preservatives and is preserved using a Unilever patented natural preservation process.

Timesaving –The taste allows chefs to use the product as an alternative to fresh herbs, saving on labour and wastage costs.

Cost-saving –These dishes can help chefs increase margins by allowing them to use cheaper cuts of meat, without compromising on quality. The range is water-based which allows for a deeper penetration of flavours.

Skill Suitability – The product range has a standardised dosage, meaning that the same intensity is created each time. This ensures seasoning consistency in dishes and enables chefs to adjust and achieve their desired flavour.

Menu-Makeover – They can also be used to offer menu variation by adding a flavour twist to dishes.

Ray Lorimer, executive chef and culinary controller, Unilever Foodsolutions commented on the new additions: "The KNORR range of Puréed Herbs and Spices is the latest addition to our product portfolio, designed to make chefs' day-to-day jobs even easier.

"When using dried herbs, which have to be added at the beginning of the cooking process, it is often difficult to get the seasoning intensity exactly right, which can be both time-wasting and frustrating. Chefs can rely on KNORR Puréed Herbs and Spices as it delivers a fresh and natural taste each time."

Simon Hulstone, chef proprietor of The Elephant Restaurant in Torquay added: "The KNORR range of Puréed Herbs and Spices is a breakthrough in flavour. When using the product I feel confident knowing that my team and I can create a fresh and authentic taste to enhance the quality of ingredients we use.

The best thing about it is its versatility; it can be used to bring out the flavours of any sweet or savoury dish – my Dark Chocolate and Olive Oil Truffle with Raspberry and Red Pepper Jelly and Passion Fruit Coulis, made with KNORR Paprika Puréed Herbs and Spices, is a particular favourite at The Elephant Restaurant.

"The fact that KNORR Puréed Herbs and Spices allows me to eliminate the time and energy required to roast and liquidise the peppers and the skilled process of peeling them is even better!"

Related Articles:

• 28 Sep 2010 - Marco Pierre White showcases KNORR range in masterclass