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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 as the native Australian mix.
We Aussies love chilli so Rainforest Rub is a herb and spice mix with just a bit of heat to add those special tingles for your tongue. It’s not too hot but formulated to give that Wow! factor and the chilli blends well with the lemon myrtle, lemon aspen and pepperberry.
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
I have used a chicken flavored, vegetarian base 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.
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 morish 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 not politically correct), 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 savoury twist to these.
As a way to carry the seasoning on foods such as yabbies, crays, lobster, octopus, calamari, prawns or shrimp, mix it with breadcrumbs or a fine polenta. You can even add some grated cheese such as a cheddar or parmesan. I have also found a site with a whole bunch of chicken recipes. You could easily put an Australian twist to the easy, delicious ideas you’ll find there.