Shrimp Escebeche Al Rocoto

These delicious recipes were created by our global team of chefs and culinary professionals. We invite you to explore these flavours and ideas so you can taste the future of flavour today.

Heat + Tang

  • Peruvian Chicken with Chile Sauces

    Peruvian spit-roasted chicken, or Pollo a la Brasa, is an iconic South American dish, and this grilled version delivers flavourful, tender and juicy chicken every time. The two accompanying sauces — featuring ají amarillo and ají rocoto chilies — offer hot and tangy counterpoints.

  • Spiced Mashed Plantains

    The sweetness of the ripe plantains balances the spicy and sour flavours of the sauce made from ají amarillo chilies, red pepper, vinegar and lime juice. A perfect side for chicken and other meats.

  • Sambal Noodles with Shrimp and Chinese Broccoli

    This Asian noodle dish is equal parts sweet, sour and spicy thanks to a combination of sweet soy sauce and fresh sambal sauce, a spicy Southeast Asian chili sauce. Shrimp, Chinese broccoli and shiitake mushrooms bring meaty texture and substance to this satisfying one-dish meal.

  • Shrimp Escabeche al Rocoto Marinated Shrimp with Grilled Corn and Chilies

    This refreshing appetizer is a fusion of two traditional Latin American dishes: escabeche and tiradito. In this recipe, cooked shrimp are marinated in a tangy spiced ají rocoto sauce and served with grilled corn, honeydew, cilantro and fresh chilies.

  • Fiery Fresh Sambal Sauce

    Sambal is a versatile Southeast Asian chili sauce used to season stir-fries, noodles, eggs, meat, seafood and vegetables. It is also enjoyed as a sweet, sour and spicy table condiment. This fresh version, prepared in a blender, accentuates the bright flavour of the chilies and can be prepared in 15 minutes or less.

  • Cooked Sambal Sauce

    Sambal is a versatile Southeast Asian chili sauce used to season stir-fries, noodles, meat, eggs, shrimp and vegetables. It is also enjoyed as a sweet, sour and spicy table condiment. In this version, chilies, onions, garlic, lemongrass, vinegar and seasonings are combined in a blender before simmering to meld the flavours. 

Tropical Asian

  • Sweet and Sour Rendang Chicken Wings

    These succulent, spicy, no-fry chicken wings are first marinated in Rendang Curry then tossed in a tangy syrup infused with lemongrass and kaffir lime, offering a welcome Southeast Asian twist to traditional hot wings.

  • Pinoy Pork BBQ with Green Mango Slaw

    Pinoy Pork is a popular Filipino street food of grilled pork skewers marinated in banana ketchup and spices. A sweet, sour and slightly spicy slaw made with unripe mangos provides a crunchy and cooling contrast to the vibrant, distinctive flavour of the pork.

  • Banana Ketchup

    Banana ketchup is a popular Filipino condiment made from mashed bananas, sugar, vinegar and spices. Use with fried rice and noodles, eggs, hot dogs, burgers, fries, fish, pork and chicken.

  • Rendang Curry Paste

    Rendang curry is a rich, fragrant and mildly spicy blend of aromatic ingredients including chilies, lemongrass, garlic, ginger, tamarind, coriander and turmeric. It is most commonly used to make Rendang Beef, a signature slow-cooked curry dish popular throughout Southeast Asia.

  • Rendang Curry Short Ribs with Coconut Rice

    Rendang is a rich slow-cooked beef curry popular throughout Southeast Asia, especially in Malaysia. In this recipe, mild coconut rice pairs with the bold, fragrant flavours of the curry, including chilies, lemongrass, ginger, garlic, kaffir lime leaves and spices.

  • Indian Chinese Style Fried Rice with Quinoa and Sweet and Tangy Tamarind Sauce

    Take your tastebuds around the world with this Indian-Chinese fusion, bursting with fresh flavours and spices. Find tamarind pulp in any well-stocked ethnic aisle.

Alternative "Pulse" Proteins

  • Cranberry Bean Sage and Orzo Soup

    This rustic, satisfying Mediterranean style soup gains texture and protein from creamy cranberry beans, also called borlotti beans, making it a hearty one-pot meal. The soup’s rich flavour starts with a sofrito base, then builds with sage and Albariño wine, a fruity and intensely aromatic Spanish varietal.

  • Pickled Peach and Black Beluga Lentil Toasts

    Protein-packed black beluga lentils are tossed with herbs then spooned on crispy toasts topped with crème fraîche and pickled peaches to create this eye-appealing starter course.

  • Caribbean Coconut and Pigeon Pea Rice

    A variation of the traditional Dominican dish known as Moro de Gandules con Coco, this creamy, risotto-like coconut and pigeon pea entrée gets an added hit of flavour from sweet potatoes and a spicy topping of toasted coconut, Scotch bonnet chilies, green olives and cilantro.

  • Pigeon Pea Tacos al Pastor with Coconut Lime Slaw

    This hearty, meat-free twist on classic tacos al pastor features a protein-packed filling of spiced pigeon peas, tomatoes and pineapple paired with a cooling coconut-lime cabbage slaw.

  • Vegetarian Bolognese with Borlotti Beans

    Flavoured with aromatic sage and Albariño wine, this meatless take on classic Spaghetti Bolognese uses borlotti beans as a satisfying swap for ground beef or pork. The spiralized summer squash makes a healthy, fresh and gluten-free alternative to traditional pasta.

  • Lentil and Peach Salad with Tarragon Mustard Vinaigrette

    Packed with nutrients, colour and texture, this salad features black beluga lentils, ripe peaches, crunchy pecans, tangy Peppadew peppers and fresh arugula all dressed in a tarragon mustard vinaigrette.

Blends with Benefits

  • Chia Seed with Citrus Chili and Garlic Blend

    Combine chia seeds with lime, chili and garlic to make this zesty, versatile seasoning blend. Add this coarse, robust blend for a tangy, spicy flavour to meat, seafood, veggies, salads and more.

  • Nicoise Salad with Chia Citrus and Chili Crusted Tuna

    This new take on the classic Niçoise salad features poached egg and lightly seared ahi tuna crusted with a zesty blend of chia seeds, lime, chili and garlic. Combine with new potatoes, green beans and olives then dressed with a Dijon chia blend vinaigrette to make a hearty salad that’s a complete meal.

  • Orange Papaya and Coconut Smoothie

    This refreshing dairy-free smoothie features tropical flavours from papaya, orange juice and coconut milk with a good-for-you kick from a blend cinnamon and chia.

  • Chocolate Banana Shake with Cinnamon and Chia

    This good-for-you shake is packed with a cinnamon chia spice blend, roasted pistachios, frozen bananas and sweet dates – perfect for breakfast to-go and an afternoon refuel.

  • Spiced Chocolate Raspberry Refrigerator Oatmeal

  • Yellow Split Pea Pancakes with Cilantro and Mint Sauce

Ancestral Flavours

  • Dark Chocolate and Cranberry Amaranth Bars

    These indulgent bars star popped amaranth, an ancient grain, paired with crunchy cashews, toasted oats and tart cranberries. Flaked coconut, cinnamon and vanilla balances the rich dark chocolate topping and sweet dulce de leche drizzle.

  • Hominy Fritters with Bacon Thyme Dipping Sauce

    A modern take on hush puppies, these fritters get their rich flavour from whole kernels of hominy and savoury thyme. Pair with a dipping sauce of bacon, thyme, hot pepper jelly and cider vinegar.

  • Mezcal Marinated Bison with Roasted Tomato Sofrito

    In this Latin twist on steak dinner, lean and flavourful Bison steaks are marinated with a Mezcal lime pepper combination before getting a hot sear on the grill. Accompanied by a roasted tomato, bacon and poblano sofrito, this robust entrée delivers bold, savoury and smoky flavours.

  • Amaranth Vegetable Soup

    Amaranth, an ancient grain that was an integral part of Aztec culture, is a powerhouse of nutrition.  This comforting soup is perfect for those under-the-weather days.

Culinary-Infused Sips

  • Peach and Vanilla Brulee Cocktail

    In this modern cocktail, fresh peaches meet caramelized and creamy flavours for the perfect layered sip. Brûléeing – or burning – the vanilla syrup and peach slices brings this classic dessert technique to beverages.

  • Pickled Watermelon Shrub Cocktail

    Shrubs, or fruit-and-vinegar syrups, are a great way to add acidity and complexity to balance the sweetness of cocktails and alcohol-free beverages. This refreshing libation features tart pickled watermelon shrub, sweet melon liqueur and fizzy club soda.

  • Roasted Peanut

    In this toasty twist on an Old Fashioned, bourbon is infused with the flavours of vanilla and roasted peanuts. Combined with refreshing citrus and rimmed with candied peanuts, this cocktail is a deliciously unexpected libation.

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