INGREDIENTS - Aspalathus linearis - finely cut fermented leaves
FLAVOUR PROFILE - FRUITY with notes of caramel and rosehip
This is the flavour of the Fynbos veld at sunset, fruity notes lingering in the twilight air. Rooibos draws flavours together with notes of caramel and rosehip.
50ml glass bottle and plastic flip-lid
SEASON caramelised onions, cherry tomato sauce, sweet potato mash, roasted butternut, gruyere omelette, breakfast eggs, crispy chicken, tomato-bredie and salted ice-cream.
STOCK - steep herbs in freshly boiled water to make a strong stock for sauces, soups, poaching liquid and stews.
INFUSED OILS - simmer herbs gently in a quality culinary oil to release flavour and use immediately for stir-fries, pasta e olio, roasting and braising.
HERB BUTTER - spread on warm ciabatta; melt over seared meats and veggies.
CAKES & BAKES - blend a heaped teaspoon of herbs with sugar in a food processor or by hand with a mortar and pestle to release the aromatics. Make fragrant shortbread and soetkoekies with your favourite recipe. For a savoury option season cheesy onion muffin dough just before baking.
COCKTAILS & DIGESTIFS - infuse a level teaspoon of herbs in 250ml brandy, vodka, whiskey or gin for three weeks. Use in sauces and for flambés.
VINAIGRETTE - create vinegar tinctures for vinaigrettes, marinades and pickling juice by steeping herbs in apple-cider or white wine vinegar for three weeks. Infused Rooibos is sweet with floral notes. One level teaspoon for every 250ml.
TRADITIONAL CORDIAL - simmer herbs with sugar, water and lemon juice till it has the consistency of a syrup. Use as a base for Fynbos inspired cocktails or dilute with spring water for a zesty cooldrink.