Naturata Organic Barbecue Sauces
Barbecuing is always something special. On warm summer evenings it's particularly fun to put vegetables, sausages, corn on the cob and pretty much any other delicacy on the grill with friends. There is no doubt that barbecuing is a science in itself. Barbecuers are divided into at least two camps: those who swear by traditional charcoal and those who prefer the gas grill. Or is a smoker an even better choice? And then, of course, there are the pragmatists who don't spend much time preparing and simply switch on the electric grill. Although it can't compete with a grill over glowing coals in terms of flair, the grilled food is ready in no time at all.
All grilling methods have their advantages. Charcoal enthusiasts prefer the typical smoky, intense aroma as well as cooking over an open fire. However, grilling with charcoal requires a certain amount of preparation time. Growling stomachs have to be patient until the charcoal is at the right operating temperature. The gas grill is ready for use more quickly: once switched on, it rapidly reaches the desired heat, which remains evenly high. A robust lid allows the heat to distribute itself well, which means that the food is cooked more quickly than on a charcoal grill. This variant is particularly suitable for fine beef steaks.
In the southern states of the USA, the barbecue smoker is extremely popular. It is usually fired directly with wood that has been previously watered to burn more slowly. The wood used can have a fundamental influence on the taste. Hickory wood, for example, is particularly smoky, while beech or oak wood gives off a finer aroma. The smoking process takes several hours as the food is slowly cooked in steam at a relatively low temperature. But it is worth the wait, because the result is particularly tender and delicious. The southern states of the USA look back on a long barbecue tradition. That's why the annual BBQ World Championships also take place in Memphis, Tennessee. Teams from all over the world celebrate barbecue there. The best recipes and preparation methods are awarded prizes.
Whether at the BBQ World Cup or at a relaxed barbecue on the balcony: the right barbecue sauce must not be missing. In Germany, mild-creamy garlic and cocktail sauces as well as classic tomato ketchup are popular alongside the spicier versions with chilli. Whether spicy, fiery or exotic, you will find a large selection of delicious barbecue and seasoning sauces at Naturata.
The creamy Curry Mango Sauce pairs fruity taste with fine curry aroma. The mild vegan sauce goes well with smoked tofu or poultry. The Honey Mustard Sauce convinces with a sweet aroma and enormous versatility. It enhances seafood, fish, poultry, vegetables, fondue and raclette, but also tastes good as a topping on sandwiches. The burger & sandwich sauce with chunks of onion and pepper has a delicately spicy flavour and goes wonderfully with burger patties and opulent sandwich creations. Jalapeno chillies, apricots and a hint of lime give the African Spirit Sauce an exotic fresh note and tasty spiciness. This barbecue and seasoning sauce is a real experience for the palate and is also suitable as a dip for nachos. Naturata barbecue sauces refine sausages, steaks, vegan meat alternatives and grilled vegetables with fruity-sweet, fine-spicy, spicy-hot or mild-creamy notes.
