This interesting article addresses some of the key issues regarding asian food. A careful reading of this material could make a big difference in how you think about asian food. Ethnic food has also experienced a popularity explosion in Europe over the last five years. Average annual growth has been running at 14 per cent, far higher than the US 5 per cent, and is expected to continue at a fast rate between now and 2009, according to Business Insights. The UK remains the prime market. Ethnic food sales of $2.6bn make up more than half the entire European market. Indian food is the second most popular ethnic food after Chinese, driven largely by its enormous popularity in the UK, though other Asian food segments are growing fast. It is this burgeoning market that Synergy hopes to target, by appealing to consumer demands for exciting exotic food that is also healthy. Hopefully the information presented so far has been applicable. You might also want to consider the following: The company said that the ingredients are mixed and ground in the EU rather than being pre-ground. The spices are fried and cooked together with other natural ingredients. Synergy said that this cooking stage eradicates the need for additional flavourings or acids to control pH levels and maximise shelf life. Typical ingredients are tamarind paste - a combination of spices, herbs, oil, onion, garlic and tomato. The new range is also designed of course to appeal to manufacturers. The idea is that the pastes provide all the herbs and spices needed in a curry sauce, reducing the amount of raw materials required and avoiding the risk of selection and weighing errors. When word gets around about your command of asian food facts, others who need to know about asian food will start to actively seek you out.