Our chefs create our recipes using an age-‐old way to preserve flavour: by drying the ingredients. It’s a technique that’s been used for centuries all over the world and it still ensures that every Continental recipe is full of flavour and always offers you great tasting results.
If you’ve ever tried keeping fresh herbs and spices for longer, you’ll know the flavour weakens over time. By drying them, you take the moisture out, but lock in the flavours. While cooking your dish, the heat unlocks the flavours and aromas again.
Take for instance the garlic we use in our Continental Alfredo with Garlic and Herbs. After harvesting, fresh garlic is cracked and the cloves separated. We then slowly dry the cloves in ovens for up to 10 hours, and then ground the dried garlic into a fine powder. Drying the garlic fresh from the harvest ensures the best possible flavour is locked into our Continental packets. Because drying the garlic follows its seasonality, it means the best possible flavour is locked into our Continental packets.
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