I’ve long been using Knorr’s brilliant little gel pots. In my opinion, the vegetable stock pots have a great flavour perfect for soups, risottos and stews. The onion gravy pots not only make a quick gravy to go with my husband’s veggie sausages, but also add a great dimension of flavour to a simple bolognaise sauce.
Now Knorr are bringing out a new range called Knorr Flavour Pots, specifically for infusing different herbs and spices into your meals. The new range of Knorr Flavour Pots use the same pot format and Unilever UK are hoping to revolutionize the way we use herbs and spices.
Knorr Flavour Pots have been created by Knorr Chef, Cameron Healy who has captured the flavour of herbs and spices by working them into a paste and then adding a drop of oil to retain their natural aroma, colour and flavour. The Knorr Flavour Pot Range is available from February for £1.59 in five varieties:
- Mixed Herbs
- Mixed Chillies
- Three Peppercorn
Dry Vs Fresh
Personally I use both dry and fresh herbs and spices and as long as the dry products are kept properly, the flavours are still fantastic. It’s always worth going through your dried herbs and spices twice a year and chucking out the ones that are out of date. I always use fresh garlic, coriander and parsley, but other than that dried is just fine by me.
There’s nothing like a scattering of dried rosemary over some roasted potatoes, or dried sage with roasted butternut squash. I’d be really interested to try out these gel pots to see how the flavours compare in intensity. As they’re gels you can’t scatter them like dried herbs, but you could toss them in with food or use to spread over things like a paste which has a lot of potential for adding flavour.
Ideas for using them: The range of Knorr Flavour Pots looks like it has lots of scope for tasty recipe ideas, here’s what i’d try:
Mixed herbs: stir into my baked risotto.
Garlic: spread onto a plain pizza base for garlic bread.
Mixed Chillies: pep up your pasta and stir it into a home-made tomato sauce.
Three peppercorn: mix into cream for a lovely rich sauce to go with steak.
Curry: combined with coconut milk or yoghurt for a kid friendly creamy curry or brush onto meat and chargrill.
What do YOU think?
Do you have a dry or fresh herbs and spices preference, or do you mix it up like me? What do you think of the idea of these gel pots? Will you be trying them out?
Find out more Watch the recipe video and get more Flavour Pot cooking ideas here:
Sponsored Post Disclosure: I have been commissioned to write this article, but all views and thoughts are my own.