LYRA MAG.

No longer a holiday only flavor---pumpkin gets some love year round: via GIPHY source zdzoo.tunblr.com URBAN ACCENTS aka "your culinary wingman™" has a slew of convenient well flavored pumpkin tagines, simmer sauces that will transport any dish to an exotic location . Pictured above-a spicy take on Mexican Chile Pumpkin Mole-a pumpkin-tomato,garlic, onion simmer sauce based in chicken broth...just add veggies or chicken-dish is complete. Urban Accents Indian Coconut Pumpkin Curry simmer sauce-takes savory spices turmeric, nutmeg, ginger, cumin+coriander-with a hint of coconut-in warm pumpkin blend. Moroccan Apricot Pumpkin Tagine -North African coriander, cinnamon, cardamon, red pepper and cloves even up this thick pumpkin simmer sauce. Terrapin Ridge Pumpkin Honey Mustard -pumpkin, cinnamon sugar, nutmeg+allspice blended with honey mustard to adorn grilled cheese, vegetables like carrots-or goat brie...

THE NEW 'HOT' FLAVORS Part One: Fancy Food Show, Editor Showcase Step aside sriracha ---the new trendy flavors tantalize the sweet, salty, sour spectrum -and reflect consumers broadening of world inspired tasty accents. What else? Bacon STILL finds its way into condiments, candy and chocolate---coinciding with the rise in plant based alternatives foods/drinks we saw at the most recent Fancy Foods Show. Some highlights: Pickled.. . via GIPHY source imgur.com Sauerkraut goes gourmet-as a side dish or as an elegant topper to all American hot dog. Cleveland Kraut Gnar Gnar-spicy hot. FYI-source of probiotics-fermented foods are.  Cleveland Kraut  Beet Red raw fermented sauerkraut slightly sweet Pacific Pickle Works Bruussizzle Sprout-quartered up Brussel Sprouts that redefine that cabbage family vegetable-A SOFI WINNER too...outstanding appetizer...tangy -semi-sweet-from a California company specializes in new takes on spicy pickles...eat...