Skip to main content

Featured

Interparfums FY 2022: record earnings as operating profit soars 33 percent

THE WHAT? Interparfums has reported its results for the 2022 fiscal year. The fragrance giant recorded record earnings for the full year with net income up 40 percent on 2021’s figures and sales rising 26 percent to €706.6 million. THE DETAILS The company noted that it had extended its partnership with Montblanc until December 31, 2030 and, subject to the General Meeting’s ratification, hit its goal of achieving gender parity on its board. THE WHY? Philippe Benacin, Chairman and CEO, commented, “Against the backdrop of a turbulent economic and geopolitical environment, our sales and earnings continued to grow in 2022. In 2023, although many uncertainties still exist, this positive momentum should continue with sales expected to reach €750 million, driven by the continuing appeal of our brands for consumers in a global perfume market that remains buoyant.” The post Interparfums FY 2022: record earnings as operating profit soars 33 percent appeared first on Global Cosme
1 comment
Read more

Preserved Lemons Belong in Dessert (Yes, Dessert!)—Here's Why

Preserved lemon is one of those ingredients that, once it becomes a regular part of your cooking routine, it’s nearly impossible to do without. Savory dishes like crunchy salad, oil-slicked pasta, and tender roast chicken all beg for a hit of tangy, salty preserved lemon. But what happens when, instead of stirring chopped preserved lemon into salad dressing or couscous, you fold it into cake batter? Magic, that’s what.

To back up: Preserved lemon, or salted whole lemons fermented until soft, is typically used as a seasoning or condiment in Tunisian, Moroccan, Israeli, Iranian, Turkish, and other North African and Middle Eastern cuisines, as well in dishes around the Indian subcontinent, where it’s known as lemon pickle, and is also seasoned with additional flavors like turmeric, chili powder, and cumin, among others, depending on the region. Chopped whole (yes, pith and peel, too) and seeded, preserved lemon can be stirred into nearly any dish that calls for fresh lemon, adding all the brightness of tart citrus with a bit more complexity. The brine, a deeply seasoned, lightly lemony syrup, should also be used in cooking, even after the lemons are gone.

Read More >>



* This article was originally published here

Comments

Post a Comment

Popular Posts