As consumer tastes evolve and become more sophisticated, botanicals answer with a one-two punch: They’re both complex in flavor and functional, helping to address a growing consumer demand for ingredients that may offer anti-inflammatory, immunity-boosting and calming benefits. While most commonly utilized in tinctures, teas, cocktails and beers—botanicals are sprouting up in desserts and savory dishes, too. Plants such as elderflower, hibiscus, wild fennel, turmeric and sage can coax complex flavors out of the right ingredient pairings, from rich sauces and meat gravies to delicate fruit vinaigrettes and broths. We’re also seeing a new explosion of creativity in terms of making use of every part of a plant—adapting practices that have been around for centuries. For example, moringa leaves are edible whether raw or cooked. Their seed pods can be stewed for curries and soups, and the flowers can be steeped into tea, fried or served in salads. And with the popularity of plant-based dining, incorporating the herbaceous flavors of botanicals across the menu can help to bring signature flair and excitement to any dish.
Create a GRILLED SKIRT STEAK WITH MORINGA SALSA VERDE featuring Custom Culinary® Tomatillo Serrano Sauce (also available in ambient portion packs), served with FENNEL POLLEN YUCCA CHIPS, and bring the botanicals trend to your menu. Watch the video!
While most often seen in beverages, botanical ingredients have the power to transform savory dishes, too. Give these flavorful recipes a try, all featuring products from Custom Culinary®
CUSTOM CULINARY® BRANDED PRODUCTS
Rub pork loin with Custom Culinary® Gold Label Pork Base before roasting, and serve with a mouthwatering sauce of Custom Culinary® Master’s Touch® Demi-Glace Sauce Concentrate, tomato, red wine, garlic, vinegar and fennel.
This twist on a classic sauce combines Custom Culinary® Gold Label Beurre Blanc Sauce with orange zest and juice, honey and fresh rosemary.
Dress perfectly seared lamb chops with a vibrant mojito mint chimichurri, featuring Custom Culinary® Gold Label Ready-To-Use Craft Toppings™ Jalapeño Relish, mint, parsley, lime juice and spiced rum. Serve alongside a colorful vegetable quinoa salad.
Sautéed scallops encrusted with coriander and pumpkin seed dust are served over pumpkin purée and topped with frizzled leeks, toasted pumpkin seeds, pomegranate-infused dried cranberries, Custom Culinary® Gold Label Beurre Blanc Sauce and pomegranate gastrique.
This elegant, layered dessert includes apricot preserves, pumpkin bread, granola, pumpkin purée and teaberry crème anglaise. Teaberry lends a mildly sweet wintergreen flavor to Custom Culinary® Gold Label Crème Anglaise Sauce.
Sweet, savory and botanical ingredient pairings help to elevate sauces, soups, marinades and more. Try these products from Custom Culinary®
as the foundation for creating your own unique flavor combinations.
Product No. 9570
Custom Culinary® Gold Label Pork Base
Product No. 1263
Custom Culinary® Master’s Touch® Demi-Glace Sauce Concentrate
Product No. 9663
Custom Culinary® Gold Label Beurre Blanc Sauce
Product No. 6327
Custom Culinary® Gold Label Ready-To-Use Craft Toppings™ Jalapeño Relish
Product No. 9669
Custom Culinary® Gold Label Ready-To-Use Crème Anglaise Sauce
MENU INSPIRATION FEATURING
CUSTOM CULINARY® PROPRIETARY PRODUCTS
LAVENDER LEMON FRENCH TOAST
Thick-cut slices of warm challah French toast smothered in fragrant Custom Culinary® Lavender Crème Anglaise Sauce with fresh blueberries and a drizzle of lemon curd.
CHAMOMILE YELLOW CURRY
Red bell pepper, onion, carrots, baby corn and Thai basil stewed in a savory Custom Culinary® Coconut Chamomile Curry sauce, served over a bed of steamed rice with crushed cashews and sliced scallions.
ELDERFLOWER BRUNCH BISCUIT
Fill a warm thyme-infused buttermilk biscuit with crispy fried chicken and Custom Culinary® Elderflower Peach Marmalade for a unique take on the breakfast sandwich.
SWEET HEAT SAFFRON WINGS
Juicy brined chicken wings, grilled and glazed with Custom Culinary® Saffron Turmeric Hot Honey, garnished with sliced green onion and fresh cilantro before serving.
HIBISCUS MOLE CHILAQUILES
Tortilla chips and braised chicken tossed with vibrant Custom Culinary® Hibiscus Mole Sauce, topped
with queso fresco crumbles, red onion and fresh cilantro.
- Lavender Crème Anglaise Sauce
- Coconut Chamomile Curry
- Elderflower Peach Marmalade
- Saffron Turmeric Hot Honey
- Hibiscus Mole Sauce
GET IN TOUCH
*Products are customized; please contact your Custom Culinary® representative for more information.
Chef Michael Smith shares an anecdote about a Chilean chef using ultra-seasonal ingredients, including botanicals foraged from the rainforest, in his latest blog post. Learn about the ways to experiment with botanicals on your own menu.
Hungry for more?
Check out our FlavorIQ® video for insights behind this top trend.
“50 planet-friendly foods for a healthier future,” Foodservice Director, September 25, 2019.
Patricia Cobe, “Flavors to Watch,” Foodservice Director, February 6, 2020.
Rob Corliss, “10 Beverage Builders: New Brews,” Flavor & The Menu, October 18, 2020.