I finally feel like I am getting traction with our goal to get some products to market. I found a local chef / manufacturer today who has similar ideals and philosophy. He will take a look at our spice blends, and with his current client list and product placement this could propel our project ahead of our expectations. Lenore and I have been focusing on other products to manufacture, too, and it is by accident that we have these spice blends. We developed them to promote the Savor Cannon Beach weekend in a joint promotion with the Hallmark Hotel in March. Now that the formulas are blended we can take the next steps.
We sampled the blends this past month on our menus and we had great positive response that only encourages us more. What makes these spice blends different is that SALT is not our primary ingredient. I like the idea that home cooks can control the salt. It is okay to use these blends without salt, though sometimes it is best to add salt. Putting the choice in the hands of the consumer is important to us. We currently have a Madras style curry blend, an Andalusian Basque style spice mix, and a Coriander sea salt, where salt is the secondary ingredient. Since I use coriander and salt in combination almost always anyway, it just seemed a natural combo for my blends, especially since when I use coriander I tend to use less salt.