Finding imported-seasoning suppliers for restaurants: choose by menu and brand

Your menu is a map for sourcing seasonings

Do you need Tom Yum paste for Thai dishes, ketchup for side dishes or a base sauce your kitchen already uses? Specific requirements make supplier selection much easier than a general request for “imported seasonings”.

Mark the products that must match an exact brand and line, and those for which the chef can trial alternatives. The first group forms the basis for repeat sourcing; the second supports new dishes or a wider range. Separating these needs helps buyers find the right products while leaving the kitchen room to choose.

Some international seasonings and ingredients in the SACHUN catalogue

SACHUN's catalogue includes products such as Maeploy Tom Yum Paste, Heinz ketchup and Demi-Glace sauce mix. Alongside the Chinese seasonings range, these provide starting points for restaurants to find ingredients by menu and brand.

The table below links to specific products so you can look up names and specifications before discussing your needs. Check country of origin against the label of each actual item.

The right name may not mean the right variety for your kitchen

A brief request such as “tomato sauce” can lead to many different products. For example, Tomato Ketchup and Tomato Paste are not names that can automatically be used interchangeably. The buyer should keep the full name selected by the kitchen rather than shorten it so much that the distinguishing details are lost.

For products with several versions, a clearly legible label photo and pack size help focus the discussion on the correct item. Once the kitchen approves it, save that information in the purchasing list. Next time, the person responsible need only adjust quantities rather than research everything again.

You can also read the same ingredient name but different pack sizes to avoid ordering mix-ups.

Buy brand by brand or consolidate through one supplier?

If your restaurant mainly uses one brand, you can look for a source specializing in that brand. If the menu needs varied seasonings alongside dry goods, buying through a general supplier is also worth considering. Compare using the list your kitchen actually uses: which source has the key items, what is missing and how repeat purchasing is organized.

When searching, you will encounter importers, distributors and suppliers. These are not automatically the same role. SACHUN presents its catalogue as a B2B supplier; if your company's purchasing process requires authorised dealer status or specific brand documentation, clarify that requirement before choosing a source.

Keep recipes consistent when changing products

A new ingredient may require recipe adjustments. If the current item is unavailable or unsuitable, the buyer should obtain a proposal and refer it to the kitchen for evaluation, rather than treat all products in the same group as equivalent substitutes.

For core dishes, you can prepare a list of alternatives already approved by the kitchen. Specify which dish and which location each applies to. This is particularly useful for chains: branches share the same information, and purchasing staff know which alternatives they are allowed to order.

Find ingredients for your menu at SACHUN

SACHUN supplies seasonings, dry goods, agricultural products and operating supplies to B2B customers. Customers can search by product name in the international seasonings and ingredients catalogue, then expand to Chinese seasonings or other product groups your kitchen needs.

If you are preparing to open a restaurant or reorganizing purchasing sources, start with the ingredients that appear frequently on your menu. SACHUN accepts product-list-based requirements to discuss individual items, pack sizes and receiving locations; availability is confirmed at the time of purchase.

Also see dry goods and seasoning supplies for restaurants to understand how to combine product groups through one supplier.