We Aussies love chilli so this herb and spice mix has a bit to add those special tingles for your tongue. It’s not too hot but formulated to give that Wow! factor and the flavor blends well with the lemon myrtle, lemon aspen and pepperberry in this wild Australian mix.
COLOR – pale yellow mix with bright red chilli fines, sesame seeds and green herb flecks
AROMA – spicy, roasted chicken nose with a sweet lemon, lime and lemongrass oil bouquet
PALATE – full chicken and spice mid-palate with pepper and chilli heat followed by complex herbaceous citrus aromatics and toasted seed
A vegetarian chicken flavored base is used for this rub since it is a flavor which goes with a wide range of other foods. However, if you are at all concerned, please note that this is a fully vegetarian seasoning and a great example of the molecular basis of taste where the similarity of the plant protein extract to chicken protein results in the same taste to our brains. Our product is gluten and MSG free.
One of my favorite uses for Rainforest Rub is on potato chips. I mean the thin slivers of the humble potato, deep fried and unhealthy. You might call them crisps. I dust them with Rainforest Rub and the lemony chicken and chilli makes one of the most moreish snacks I know. You might want to try it on the thicker, softer wedges and fries (they apparently can’t be called French anymore since S11 made this politically incorrect), on corn, sweet potato or taro chips or pop corn as well.
Not surprisingly, Rainforest Rub is great over chicken to intensify the flavor of what must be the world’s most popular bird. Use it as a general seasoning in and over practically any dish, including roasted, grilled, broiled, barbecued, stir-fried or braised poultry, pork or seafood, vegetables, veal or game. Season stews, stocks, soups and sauces and like all of my mixes, you can add it to breads and batters for a savory twist to these.
As a way to carry the seasoning on foods such as yabbies (crawdads), crays, lobster, octopus, calamari, prawns or shrimp, mix it with breadcrumbs or a fine polenta. Add some grated cheese such as a cheddar or parmesan.