A few of Nekter Juice Bar’s lemonades featuring ingredients such as ginger and cayenne.
Turmeric, ginger and cayenne — ingredients best known for their roles in ethnic cooking and detox diets — are having their moment on menus. Inspired by consumers’ growing interest in healthful eating, restaurant chefs and juice concepts are discovering ways to not only add these bold, better-for-you ingredients to their menus, but also to make them taste good. “Everybody is looking to eat better,” said chef and restaurateur Steven Redzikowski. “Some of ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com