Badia Organic Mustard Powder 2 oz. (56.7 g)
Badia Organic Mustard Powder dials up dishes with a flavor and aroma all its own. There are three varieties of mustard seeds. Each one adds a different character and texture. Mustard is one of the most versatile condiments and it goes well with almost anything. Its flavor is diminished by heat so remember to add mustard at the very last minute. Mustard Powder blends well with Basil Leaves, Black Pepper, Cilantro, Cloves, Coriander, Cumin, Dill, Fennel Seed, Garlic, Ginger, Onion, Red Chili Pepper, Tamarind and Turmeric. Mustard Powder is good for poultry, red and white meats, fish and seafood, pickles, relishes, preserves and sauces. Mustard Powder is traditional in both North American and Continental European cuisines.
The North American continent is extremely far-reaching, enriched by the cultural diversity of this land made up of immigrants from all over the world. Its fast-paced rhythm and the industrial development have highlighted in this region the modality of fast foods, but the famous hamburgers and hot dogs are accompanied by exquisite dishes and a diversity of cuisines that showcase the continent’s culinary richness, from East to West and from North to South.
- In the Northeast, seafood has a leading role. Nothing compares to a Maine lobster or the famous Clam Chowder, prepared with clams, cream, herbs, potatoes, onions, salt and pepper. From Canada, we receive a rich tradition of cured meats, jams and its famous maple syrup that accompanies salted meals as well as pancake towers for breakfast. In the province of Quebec and its biggest city Montreal, a French influence is evidenced by the typical gastronomy known as Poutinee, which is made up of French fries, meat sauce and pieces of cheese.
- In the Southeast, peanuts, pecans, Georgia peaches and Florida's sweet oranges are famous. Heading to the Gulf Coast, the art of fine cuisine has its most important expressions in New Orleans, where the African and French backgrounds are combined in Cajun and Creole cuisine. It's full of flavors, colors and spices.
- In the Mid-West region, you can indulge in delicious pies made of fresh fruits, which vary according to the season. Wile Rice and other grains are also distinctive to this region of extensive agriculture.
- In the South Central area, you find Texas, Kansas and New Mexico, states that are known for the quality and quantity of their cattle. Beef and ribs cooked on the grill are famous, and are complemented by chicken and seasoned with barbecue sauce. In this area, Mexican influences are also important and you'll find an abundance of chili made with beef, onions and red beans.
- The West Coast is known for its fish and its harvests of a variety of vegetables and fruits. Grapes and wine production is important. Connoisseurs especially enjoy the Napa and Sonoma Valleys of California. A dish that can be enjoyed for breakfast is the Garden Goat Cheese Scramble, made with a mixture of whisked eggs, broccoli, zucchini and yellow squash, served hot with black pepper, chopped dill and pieces of goat cheese on top. Food preparations in southern California is highly influenced by both Central American and Asian cuisine.
Continental Europe’s cuisine is known for its diversity of ingredients, sauces and seasonings that distinguish each country’s particular food preparations. In general, note that protein (beef, poultry and fish) dominates the gastronomical view, accompanied always by a variety of vegetables and potatoes prepared in many ingenious ways.
- In Great Britain, even though each region has its specialties, the most famous English meals are roast and Yorkshire pudding; meat pastries made from either deer or lamb; and many fish-based dishes. Traditional Afternoon Tea is usually served at 5 o'clock, featuring hot tea along with breads, fresh butter, preserved fruits and fine pastries.
- It goes without saying that food from France is internationally renowned, a reputation merited by both the care used in food preparation and the artful combination of ingredients. Commonly found meals feature the Fricassee, the soufflé and vegetable creams. In France, not only are exclusive and highly sophisticated ingredients used, such as Truffles, but also organizations such a "Le Cordon Bleu" are responsible for promoting the heritage of French cuisine throughout the world. Meats and vegetables are predominant in each meal; cheeses and other milk products are never absent.
- In Germany and Austria, cold meats are famous, and the diversity of sausages (wurst) satisfies even the most demanding palate. Potatoes either mashed or whole accompany meats, as well as preserved foods. Traditionally in Germany, the main meal of the day is at lunchtime. Tarragon, thyme, parsley and chives are the herbs that are predominant in this cuisine.
- Switzerland offers a great variety of cheeses, delicatessens and its famous chocolate. Fondue is a traditional meal, as well as Raclette, in which cheese is melted in a very hot resistor and is placed over a bed of cooked potatoes. As on the rest of the continent, meats are part of the daily diet and a lunch could include beef with mushrooms, blood sausage (black sausage), a variety of cheeses, and finished by creamy vanilla ice cream with raisin sauce.
- Russian and Eastern food is known much more by how it's prepared than by the ingredients. There's a tendency to preserve fresh vegetables; a love of potatoes; and completely authentic meals such as Shchi (soup made out of cabbage, carrots and potatoes) and Borscht (made out of cabbages and beets). Healthy grains such as kasha (whole wheat) are used, as well as meats, particularly white ones such as pork and veal, in stews which are characteristic of the region.
Jose Badia left Spain in 1960, looking for new opportunities in the New World. He first landed in Santiago de las Vegas, Cuba, where he became known for his hardware store, Badia & Garrigo. In 1963, with difficulties facing Cuba, Jose emigrated to Puerto Rico and entered the world of spices. After leaving Puerto Rico in 1967, the Badia family looked for new markets in Miami, the land of Cuban immigrants, building brand loyalty. There, Badia begins to grow with the help of another company, and begins to appear on grocery store shelves. Slowly, Badia becomes more popular and well-known, and it spreads to more grocery stores. By 1998, Badia has expanded worldwide. More than 350 UPC’s, placement in 1100 points of sale in the U.S., international markets in three continents, international distribution and a dynamic, high-tech production line with an increase of 28,000 square feet at its new warehouse prove Badia is a great leader in its category.
Badia strives to be the strongest ethnic line of spices in the marketplace, with the most competitive prices and an exceptional selection of products for consumers to choose from.