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PRODUCTS/SERVICES
BOMBAL®
Danisco Starter Cultures
Decor Seasonings
Decorations
Garlic Extra
Gourmet Liquid Marinades
Herbs & Spices
Ingredients, Additives, Flavours
Meat Processing Supplies
Nu-Tek Salt
Powdered Marinades, Glazes & Rubs
PureLine Seasoning Extracts
PureSpice
Sausage Casings
Seasonings, Meat Formulations
Spice Extractives
Stabiloton – the Natural Antioxidant
Stuffings, Breadings, Batters
Transform Your Deli Counter
REFERENCE MATERIALS
Malabar Reference Library


The Main Ingredient Summer 2014

The Sizzle of Steak!
As we finally leave winter behind us, we happily turn to the outdoors, with BBQ’s ready! Grilling is enjoyed in virtually every country around the world, and often refers to a quicker, high-heat method of cooking, whereas barbecuing is generally done slower, over low heat. For some of us, grilling and barbecuing is the same thing.
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The Main Ingredient is Malabar’s newsletter, and is published bi-monthly, as a resource for processors and the industry as a whole.


Malabar ProductsMalabar Super Spice provides quality spices, seasonings, and ingredients to Meat & Food Processors in Canada.

Malabar takes great pride in its technical knowledge, product quality and customer service. Malabar stocks more than 3,000 products and regularly creates specialty blends.

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Malabar – Where Service
Blends with Quality

Doris Valade, President

  • Competitive pricing on all of our quality products
  • Unparalleled order processing speed with guaranteed delivery within 2-3 days for local orders or within 7 days for most out of province orders

Looking for a Master Sausage Maker? 
Meat or Poultry Production Manager or Supervisor?
Product Development Specialist for Meat & Poultry?
Master Butcher?

 
T.E.A. Management, a German partner, can help.
more info   Click to find out more!
TEA
Malabar - Blog
blog
July 15, 2014
Merchandising Fresh Meat for Better Summer Sales
When a busy mom buys something to BBQ for dinner, or a couple who are planning on entertaining stop by your deli counter, what do you have to offer?
(Read More)

May 21, 2014
Beef Steak Cuts & Their Aliases
Cutting beef is both science & well
practiced art. Traditionally meat
cutting and butchery was an
apprenticed art that took up to
7 years to master. Cuts themselves
can vary by country, culture,
and often just name.
(Read More)

Are your meats dressed for summer?
 
In the News
Stemmler's Meat & Cheese

May 2, 2014
Stemmler's Meat & Cheese
HEALTH & WELLNESS AWARD
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April 10, 2014
Sodium Reduction in Processed Foods
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March 24, 2014
Seasonings, Spices Market to Reach $16 Billion by 2019
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Food Safety
OFPA
Malabar is a Proud Member of the Ontario Food Protection Association
 
Accreditation
HACCP Accreditation
Malabar is proud to be HACCP accredited.

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