Vanns Spices
Fancy Food Show - October 20, 2011
Vanns Spices
Fancy Food Show - October 20, 2011
The Winter Fancy Food Show, now in its 37th year, is the West Coast's largest specialty food and beverage event.
Discover 80,000 specialty foods and beverages from 1,300 exhibitors spanning 35+ countries. Network with 17,000 of your peers and build new relationships. Learn from industry experts with 20 + educational seminars tastings and tours.
Vanns Spices
F & D International - August 7, 2011
One might say Vanns Spices is attuned to growth – both in the products it sells as well as in business. The company was established in 1981 by a Baltimore food enthusiast who enjoyed ethnic cooking. Particularly interested in Indian cuisine, she found these spices and blends hard to come by at the time. She created a Tandoori spice blend that she sold at local farmers’ markets and shops. Fueled by positive customer feedback, she developed a line of other blends that were also made available to local markets.
As word of these unique blends spread, the company branched out to offer both raw materials and custom blends for restaurants, retailers and other foodservice demands. “The line grew into offering more than 200 different raw materials and more than 1,000 different blends,” boasts Nick Ciotti, vice president of operations.
Vanns Spices’ product offerings and services have allowed the company to grow into a multimillion-dollar operation that sources spices and herbs both domestically and from the most exotic locales around the world.
Flavors - Editorial Text From Vanns Spices
For Gourmet News: Holiday Supplement - August 2011
Vanns Spices is proud to introduce our All Natural Extracts and Flavors.
There are plenty of flavors and extracts out in the marketplace, but we we recognized a need for a better performing and a wider selection than typically offered. We wanted to offer the finest product available to deliver the optimum impact to all of your baking and culinary needs. Use to flavor cakes, cookies, ice cream and beverages. These extracts and flavors are suitable for both sweet and savory dishes. Able to withstand the highest heat or the lowest freezer temperature our extracts and flavors will enhance everything you make.
(Baltimore, MD - March 4, 2011)
Vanns Spices Ltd., has been named a winner of the seventh annual Progressive Manufacturing 100 Awards, selected by Managing Automation Media, a Thomas Publishing Company, LLC publication.
Vanns, a manufacturer of spices, spice blends, heirloom beans, grains and rice and extracts, was selected a winner in the category “Data & Integration Mastery.” Based in Baltimore, Maryland, Vanns sells products under the Vanns label, but the majority of the firm’s business is directed at developing and producing private label spice lines for markets, restaurants and web sites. The company’s effective utilization of SYSPRO ERP software easily enables Vanns to employ the custom-shop type manufacturing necessary to fill numerous spice blends and private label order variations, as well as fully comply with customers that require suppliers to have the ability to do lot tracking. Since its inception in 1978, SYSPRO has been delivering state-of-the-art business solutions to some of the world's leading companies
(Baltimore, MD - December 31, 2010)
Vanns Spices: Creating fresh spices and blends since 1981 -- baltimoresun.com (video)
(Baltimore, MD - May 21, 2010)
Do spices really only keep for six months from Salon.com, which features an interview of Nick Conti, Vanns Spices V.P. of operations.
"Once the spices are ground, right away there's a sharp drop in their flavor. Spices are filled with volatile oils, which are what give them their flavor and complexity. When you grind them, you release those oils, and they begin to dissipate. In two weeks to a month after grinding, you have the sharpest drop in flavor, a rapid loss of those oils. But then it plateaus, losing its flavor at a more gradual rate. For the next few months, they're pretty much the same, but by six months, you've really lost their complexity. It's not just about potency and strength -- for that, you can just add more of the faded spice. But you can't ever get back the complexity. Black pepper from a year ago might still smell like pepper, but it won't smell like orange and clove, the interesting aromas that a really fresh pepper has. After six months, it's still totally usable, but it's just a matter of what you want out of it."
(Baltimore, MD - May 3, 2010)
Vanns Spices in now importing a superb, deep red, Kashmiri saffron which is available on our website.
Saffron is composed of the dried stigmas of a fall blooming crocus and has the distinction of being the most expensive spice in the world. Saffron must be hand picked, and requires over 5,000 stigmas to equal an ounce. Vanns is now importing a superb Kashmiri saffron. The color is deep red and the fragrance superior. It is important to buy the saffron threads, not ground saffron, which is easily and often adulterated. These threads should be broken up and infused in hot liquid giving even color and flavor to the recipe. Saffron is widely known as the necessary ingredient in paella, bouillabaisse, and rice dishes.
