These are products that take Nordic legumes in exciting new directions, pushing the boundaries of how they can be fermented and how much umami we can create with them! They can be used in the same way as soy sauce, (vegan) fish sauce, miso or bouillon. Thus, they act as natural flavor boosters that can lift the taste of any meal.
The ingredients are simple: beans, water, salt and fermentation cultures. The process is natural, but somewhat more complicated - in fact, the products are gently fermented in three separate steps. And although we have taken inspiration from Indonesian and Japanese fermentation methods, our process is innovative and unique – and so are the tastes.
CONTEMPHERARY CONDIMENTS can be used in countless ways – e.g. instead of soy sauce, (vegan) fish sauce or miso, or as a really good alternative to bouillon. They are not too dominating, but will simply support the natural taste of plant-based food, by adding lots of green umami and kokumi. In fact, you can cut back on the salt and instead flavour the food with these products.
See our recipes or follow SoMe for inspiration on how they can be used.
CONDIMENTS DEVELOPED FOR GOURMETS. NOW AVAILABLE FOR EVERYONE WITH GOOD TASTE
We are super happy about all the praise that CONTEMPEHRARY CONDIMENTS has received from the best experts in taste!
CONDIMENT #01 was among the three finalists for the prestigious ‘Sol over Gudhjem’ Product Award in the category 'Innovation' and at the Nordic Artisan Food Awards 2022, it received the absolute top score, gold medal and was awarded the title 'Best in Class'.
It has taken some time to launch CONDIMENT #01 and #02 on a larger scale, but we have already had great demand for the first small batches – all have been sold to leading (Michelin) star chefs.
Now we are delighted that the products are available to many more people. You can e.g. find them at Euro Cater / Dansk Cater and at Hørkram (Chef’s Culinar in Denmark). You are always welcome to contact us for more information about B2B trading.
This bean sauce is somewhat similar to a soy sauce, (vegan) fish sauce or liquid aminos, but has its own special character. It offers lots of umami and has a nice balance between acidity and sweetness. The colour is golden brown, and the taste is 'clean and clear'. It is, of course, also salty and fermented, but not as dominant as with soy sauce – it simply lifts and accentuates the good taste where you use it.
Try e.g. to stir fry vegetables, adding a splash of this sauce just before serving. CONDIMENT #01 is the remedy that can make everyone love broccoli! It can of course also be used in marinades and dressings, or as an alternative to bouillon in soups and stews, where it adds extra depth to the taste.
And did we mention that we produce it in Denmark, from Danish organic fava beans - that it only contains approx. half as much salt as a regular soy sauce - and that it does not contain allergens (neither soy nor wheat)? Check √
INGREDIENTS:
Fava Beans (32%)*, water, salt, fermentation cultures. *Organic
NUTRITIONAL INFORMATION, PER 100G:
Energy 113 Kj
Energy 27 kcal
Fat 0 g
- of which saturates 0 g
Carbohydrate. 2,05 g
- of which sugars 1,55 g
Dietary fiber 0 g
Protein 4,6 g
Salt 9,05 g
This is a bean paste that resembles miso paste and can be used in much the same way. But it is made from Danish organic fava beans instead of soybeans.
CONDIMENT #02 offers very concentrated flavour and can easily play the main role in many different contexts - e.g. in soups, dips or dressings. At the same time, it works really well as a flavour booster for mince or patés (regardless of whether they are with or without meat). In fact, it can be used in everything from snacks to main courses and desserts. The umami and kokumi content simply brings out the best in the food.a
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INGREDIENTS:
Fava Beans (40%)*, water, salt, fermentation cultures. *Organic
NUTRITIONAL INFORMATION, PER 100G:
Energy 236 Kj
Energy 56 kcal
Fat 0,65 g
- of which saturates 0,13 g
Carbohydrate 4,04 g
- of which sugars 3,88 g
Dietary fiber 5,19 g
Protein 5,97 g
Salt 10,3 g
CONDIMENTS WITH EXTRA CONCENTRATED FLAVOUR
We also offer a range of barrel-aged CONDIMENTS. These are still produced in relatively small batches and are stored for approx. 12 months or longer. And that's why they are more costly.
The flavours develop over time and, if possible, become even tastier with barrel-aging. The taste also varies a little - depending, among other things, on whether they are made in the summer or in the winter! But what they all have in common is that they develop complex and almost floral aromas, with deep intensity.