CONTENTS - Dried Rhino bush leaves & twigs - Dicerothamnus rhinocerotis
FLAVOUR PROFILE - PINEY with notes of earthy resin
MAKE - syrups & cordials, cakes & bakes, digestifs & cocktails, culinary herbs, tea infusions, vinaigrettes and infused water.
INFUSIONS - infuse a few sprigs of Rhino bush in plain gin for three weeks and use as a base for a sensational, earthy Fynbos gin, a taste of the wild African veld. Simmer a few sprigs in 250ml white wine vinegar to make a grounding infusion for vinaigrettes.
AS A SEASONING - Rhino bush is a braai favourite. The resinous flavour is piney and melts onto the flame-grilled surface of braaied meats and veggie kebabs to create a uniquely South African flavour. Add to wok seared cabbage with chilli and garlic for a tasty side-dish. Add to cheesy pizza and toasties.
HERBAL TEA INFUSION - add 300ml freshly boiled water to two small sprigs of Rhino bush and leave to steep for five to seven minutes. Rhino bush contains Rhinocerotinoic acid, an anti-inflammatory. According to oral tradition, infusions of Rhino bush in water and alcohol were used to treat the symptoms of the widespread 1918 Influenza at the Cape after the First World War.
Makes 60-80 Cups of Tea Infusions
Packaging: Large A-frame Packet 19x13x7 cm