Barbecue (or BBQ) is referred to meat cooked over direct or indirect fire heat. It can also refer to the equipment needed to cook the meat in this way, or even to the parties and social gatherings involving the preparation of meat in this way as their central component.
One may date the history of barbecue back to 1.8 million years ago when our ancestors, called Homo Erectus, began cooking meat over fire; but what we call barbecue today, which is cooking minced or chopped meat with lots of different spices and sauces over a grill or a pit originated in the Caribbean and the word barbecue itself comes from the language of the Taino Indian tribe in the same region. They called the food cooked on a wooden grate over a fire “barbacoa” and the very same word was later used by Spanish colonialists in historical books and recipes for the first time. Later, the American colonialists began using a similar method of barbecuing in their own national and state-level and family occasions and events where the tradition had become their integral part.
However, like any other such food spreading to other parts of the world, barbecue needed its own variated, specialty sauces and in fact people in every region developed their own version of a barbecue sauce according to their own taste and preference. Nowadays, BBQ sauces have turned into products over which some serious competition has been underway among various manufacturers and each and every brand has been trying to appease the avid BBQ-lovers by creating its own special sauce with very specific ingredients.
Our nacho cheese dip is made of processed cheddar cheese, pepper, and a number of spices; it is used with tortilla chips, fries, chips, crackers, and finger foods. Cheddar sauce, cheddar cheese sauce or simply cheese sauce (in the UK) is a traditional sauce used in English cooking. The sauce is based upon white sauce, which is known as one of the 'mother sauces', and cheddar cheese. Nachos are a dish from northern Mexico. The dish is composed of tortilla chips (totopos) covered with cheese or cheese-based sauce, and is often served as a snack. First created in about 1943 by Ignacio "Nacho" Anaya, the original nachos consisted of fried corn tortillas covered with cheddar cheese and sliced jalapeño peppers. This cheese sauce got very popular all over the world and famous as Nacho Cheese sauce.
The variety of Mahram olives are made from premium fresh olives, which contain all of the nutritional properties of an olive, with a delicious flavor.
Our salsa is a mix of peppers, fresh tomatoes, and a variety of spices; it accompanies tortilla and other kinds of chips. The aroma and flavor of Mahram salsa can be attributed to the use of fresh tomatoes in its production.
Salsa is the Italian and Spanish term for sauce, and in English-speaking countries usually refers to the sauces typical of Mexican cuisine known as salsas picantes, particularly those used as dips. Salsa is often a tomato-based sauce or dip that is a heterogeneous mixture that includes additional ingredients such as onions, chilies, beans, corn, and various spices. It is typically piquant, ranging from mild to extremely hot.
Our Thai sauce is a bit sweet with pepper and garlic. It is noramlly used as a seasoning for fish and seafood, and sometimes will be served alongside garlic with meat and vegetable dishes.
Thai Sweet chili sauce (or sweet chili sauce), known as nam chim kai in Thailand, is a popular chili sauce condiment in Thai, Malaysian, and Western cuisine. It is commonly made with red Chile peppers (often 'Fresno Chili', Thai or red Jalapenos), rice wine vinegar, sometimes garlic, sometimes fish sauce and sweetening ingredients such as fruit or refined sugar. It is popular as a dip in European Chinese restaurant dishes such as prawn toast, egg rolls, lettuce wraps, chicken wings and spring rolls.
Olivier Sauce, which is a mixture of mayonnaise, pickles, carrots, vegetables, and spices, is perfect for Olivier Salad; it improves the color and taste of the salad and simplifies the preparation. This sauce is also delicious and exciting when used alone with cooked potatoes.
This sauce comes from a popular Olivier salad which is a traditional salad dish in Russian cuisine, which is also popular in many other European countries, Iran, Israel, Mongolia and throughout Latin America. In different modern recipes, it is usually made with diced boiled potatoes, carrots, brined dill pickles, green peas, eggs, celeriac, onions, diced boiled chicken (or sometimes ham or bologna sausage), tart apples, with salt, pepper, and mustard added to enhance flavor, dressed with mayonnaise. In many countries, the dish is commonly referred to as Russian salad, although this term can connote vinegret instead. A variation called Stolichny salad exists, and is also popular in Russian cuisine.
Our ranch dressing can be used as a salad dressing or as a dip with raw vegetables like broccoli, cauliflower, carrots, and celery. This product is made from dairy, salt, garlic, and vegetable products.
In the early 1950s, Steve Henson developed what is now known as ranch dressing while working as a plumbing contractor for three years in the remote Alaskan bush. In 1954, he and his wife Gayle opened Hidden Valley Ranch, a dude ranch at the former Sweetwater Ranch on San Marcos Pass in Santa Barbara County, California, where they served it to customers. It became popular, and they began selling it in packages for customers to take home, both as a finished product and as packets of seasoning to be mixed with mayonnaise and buttermilk. As demand grew, they incorporated Hidden Valley Ranch Food Products, Inc., and opened a factory to manufacture it in larger volumes, which they first distributed to supermarkets in the Southwest, and eventually, nationwide.
Ranch dressing is a type of salad dressing made of some combination of buttermilk, salt, garlic, , herbs. Ranch dressing has been the best-selling salad dressing in the United States since 1992. Ranch dressing is common in the United States as a dipping sauce for broccoli, carrots and celery as well as a dip for chips and "bar foods" such as french fries and chicken wings.
We use mayonnaise in this mustard to decrease the spiciness. This product is the perfect seasoning for a variety of meat products and salads.
The Romans were probably the first to experiment with the preparation of mustard as a condiment. A recipe for mustard appears in De re coquinaria, the anonymously compiled Roman cookbook from the late 4th or early 5th century. The Romans likely exported mustard seed to Gaul, and by the 10th century, monks of Saint-Germain-des-Prés in Paris absorbed the mustard-making knowledge of Romans and began their own production. The first appearance of mustard makers on the royal registers in Paris dates back to 1292. Dijon, France, became a recognized center for mustard-making by the 13th century.
Sandwich sauce is a different seasoning for your sandwiches. The combination of mushrooms, onions, and spices quickly turns this product into a must-have on your grocery list.
Sandwich sauce is mostly used for cold sandwiches and is not common as salad dressing. This sauce is usually made with vinegar, mayonnaise, tomato and olive oils, but its history shows us that it has evolved with many ingredients depending on its country of manufacture.
Our cocktail sauce is great seasoning for seafoods, and its delicious flavor is also suitable for use with fries, a variety of salads, sandwiches, and other cold foods.
Cocktail sauce, originally known as Marie Rose sauce, is one of several types of cold or room temperature sauces often served as part of dishes referred to as seafood cocktails or as a condiment with other seafoods. The sauce, and the dish after which it is named, were invented by the British cook Fanny Cradock. Prawn cocktail, the dish where cocktail sauce originates, was originally served with shrimp hanging around the edge of a cocktail glass. That was the root of the name.
One hot Texas day in July 1981, as Ben stopped for lunch at a local West Texas chicken joint during a weekend college break, something magical happened. By inadvertently dipping a jalapeno pepper into ketchup, it was Love at First Bite. Visions of jalapeno and ketchup together in products began as a tiny submissive thought planted in the back of his mind. Ben was on his way to discovering the quintessence of condiments...Jalapeno Ketchup. Later, when working in the "Oil Patch", Ben cooked up his first batch at his home. It was Good! From that day on, he was determined to create the best looking, finest tasting jalapeno and tomato products available.
Around 1994 Ben and his good friend tested several versions and formulas over almost four months before finding the perfect product with the right look, texture, taste, and heat--but not too sweet. They Named it “Spiceitup”
Mayo-Chilli is a staple for customers who love spicy seasoning. In this product, the fat of the mayonnaise has been reduced; this product can be used with both hot and cold foods.
The first trace of the word 'mayonnaise' is in a jelly recipe found in 1806. However, this recipe included no egg, which is the main ingredient in mayonnaise. One story on the origin of Mayonnaise, repeated in countless secondary sources, holds that the condiment was born in 1756 after French forces under the command of Duke de Richelieu laid siege to Port Mahon, on the Mediterranean island of Minorca, now a part of Spain, in the first European battle of the Seven Years’ War. The Duke’s chef didn’t manage to find the cream he needed for a righteous victory sauce, on that island. So he invented an egg and oil dressing dubbed mahonnaise after its place of birth. It has been over 50 years since mayonnaise came to Iran. Its ingredients have been adapted to Iranian taste, and it remains one of the most popular dressings to date.