Bangkok, Thailand, May 31, 2022 / TRAVELINDEX / Blue Spice Co., Ltd., the production arm of the Blue Elephant International Group, presents Blue Elephant's newest product line: Southern Thai curry pastes, ready-made noodle kits, and newly packaged, premium Thai dried spices. All products are rich in fresh Thai herbs, aromatic spices, and superfoods with a wide range of health benefits. The recipes are by Chef Nooror Somany Steppe, founder of the Blue Elephant Group and a guardian of traditional Thai cuisine and culture for over 40 years.

“The COVID-19 pandemic has significantly changed consumer behavior and lifestyles. More and more people are cooking and eating at home, which has led to substantial sales growth of our products both domestically and internationally,” said Chef Nooror. “This year, we are focusing on research and development to create new products, further improve and modernize the production process, without compromising on quality and authenticity. We continue to use high-quality raw materials and ingredients from the Royal Project, as well as products from various provinces in Thailand. We are currently increasing the capacity of our existing factory; an expansion is planned for the near future. Recently entered international markets include Taiwan, Japan, Australia, and Portugal. Our products are also available in leading Thai supermarkets in these countries, and we are constantly working to better meet the expectations of our local market.”

“For decades, Blue Elephant has been passionately dedicated to reviving forgotten recipes of the Kingdom, which have become our culinary hallmark. Guests at our restaurants in Bangkok and Phuket are looking for precisely this authentic taste experience,” added Executive Chef Nooror. “We are proud to contribute to preserving this culinary heritage and to guide Thais on the journey of their ancestors.”

“In addition to its OEM (Original Equipment Manufacturer) capabilities, Blue Spice is pleased to present the new highlights of its Blue Elephant Thai Premium range at THAIFEX – Anuga Asia 2022: the emblematic premium curry pastes of our popular southern Thai cuisine; premium Thai noodle soup kits for instant cooking; and newly bottled premium Thai spices and herbs packed with health benefits,” added Chef Nooror.

Blue Elephant Thai Premium Curry Pastes, all based on original recipes by Chef Nooror, will be presented at THAIFEX-Anuga Asia 2022. These include the new Southern Spicy Curry Paste (70g/4 servings) for a flavorful and versatile, typical southern Thai stir-fry; the Panaeng Curry Paste (70g/4 servings) – a rich, creamy, aromatic, and spicy curry; the Massaman Curry Paste (70g/4 servings) – Chef Nooror's ultimate specialty; and last but not least, the Phuketian Heritage "Tumee" Curry Paste (70g/4 servings): healthy and packed with nutrients. The Thai ingredients in this paste include three superfoods: Garcinia cyanuric acid, fenugreek seeds, and black Thai garlic with its numerous health-promoting properties. The “Tumee” curry is one of the most popular dishes in the Blue Elephant restaurants in Bangkok and Phuket.

The selection of ready-to-cook premium Thai noodle soups includes the extremely popular "Boat Noodle Soup" (for 2 people) with its enticing aromas of Chinese spices and fresh Thai herbs; the "Chiang Mai Noodle Soup" (for 2 people), also known as "Kao Soi", with its rich coconut milk and fragrant curry broth, which is very popular in Northern Thailand; and perhaps the most famous soup in Thailand, the hot and sour "Tom Yam Noodle Soup" (for 2 people), the ultimate comfort food.

Last but not least, for reasons of sustainability and user-friendliness, the premium Thai spices are now bottled: dried lemongrass, dried galangal, dried chilies, dried kaffir lime and dried sweet basil – everything you need to prepare authentic Thai cuisine at home.

The first Blue Elephant restaurant opened in 1980 in Brussels, Belgium, under the direction of Chef Nooror. Numerous other branches followed in various European countries. In 2002, Chef Nooror returned to Thailand and opened the Blue Elephant Cooking School & Restaurant in Bangkok. Blue Spice, the company's manufacturing division, began operations in 2006 and has since produced high-quality Thai spices, curry pastes, sauces, and seasonings under the Blue Elephant brand. Today, Blue Elephant products are exported to nearly 45 countries worldwide and distributed as a premium food brand to both professional caterers and international retailers.

The new management team of Blue Spice Co., Ltd. in Bangkok works closely with Ines Chardonnet, the Managing Director of Blue Spice Co., Ltd., who is now based in Europe. The next generation of the founding Somany-Steppe family consists of Kevin Somany, Deputy Managing Director, who will lead the management team in Thailand with the support of Andrea Picello, the new General Manager of Blue Spice – an experienced food and beverage executive with 10 years of experience in Thailand.

Kevin, born and raised in Belgium to Thai parents, combines European and Thai ways of thinking and cultures. He studied industrial engineering and was about to enter the banking sector when he was invited to Thailand to continue the family legacy and, as part of the new leadership generation, prepare Blue Elephant for the 21st century.

About Blue Elephant The story of Blue Elephant began with the great passion for Thai food of chef Nooror Somany Steppe, founder and head of the Blue Elephant Group.

The Blue Elephant opened its first restaurant in Brussels, Belgium, in 1980, with head chef Nooror Somany Steppe, her husband Karl Steppe, who has always been passionate about Thai culture and cuisine, and their good friends and partners Chai Wayno and Somboon Insusri. Initially extremely popular with Brussels residents and expats, Nooror's Thai cuisine soon gained an excellent reputation in other parts of Europe, the Middle East, and other Asian countries.

Driven by her passion for cooking and Thai cuisine and culture, chef Nooror has become a dedicated advocate and ambassador for these traditions, promoting their spread worldwide. She uses only the finest, highest-quality products from the Royal Project and throughout Thailand, placing particular emphasis on health-promoting ingredients. In this way, she creates the most delicious, authentic, and above all, healthiest Thai dishes.

In 2002, chef Nooror returned to Thailand to further explore her roots, revive forgotten recipes from bygone eras, and share her treasured family recipes passed down through generations. The Blue Elephant Cooking School and restaurant in Bangkok opened in 2002, followed by the Phuket branch in 2010.

Blue Spice Company Limited was founded in 2006 to produce and export high-quality spices, curry pastes, and sauces under the Blue Elephant brand. Today, Blue Elephant products are available in nearly 45 countries worldwide, as well as in leading supermarkets throughout Thailand.

In 2020, the Blue Elephant Group celebrated its 40th anniversary and 40 years of continuous success in the culinary world, both domestically and internationally.