TASTING GUIDE
Welcome to an extraordinary new palette of flavours from the Cape Floristic Region at the southern tip of Africa.
Let the South African Fynbos® Flavour Wheel, included in your Fynbos Foodie Kit, guide you on a sensory journey through a remarkable collection of indigenous botanicals, revealing a world of novel flavours found nowhere else on Earth.
Please refrain from picking Fynbos in the wild, it is protected.
DISCLAIMER: This information is for educational purposes only and is provided in the interest of showcasing South Africa's unique culinary flavours. It is not intended as medicinal advice in any way or form.
For the complete experience, join us for an in-person Cape Town Fynbos Experience® 10h00-14h30 at our Fynbos farm in the Cape Winelands.
R3 400,00 per person - includes tapas lunch and Fynbos stroll. See event schedule: Cape Town Fynbos Experience® Ticket – South African Fynbos
Giselle Courtney - Founder South African Fynbos®
INTRODUCTION
The Fynbos family comprises approximately 7,000 plant species, making it one of the richest floras on Earth. This extraordinary botanical diversity is why the Cape Floristic Region was designated a UNESCO World Heritage Site. Stretching along South Africa's coastline from north of Clanwilliam in the west to Gqeberha in the east, this biodiversity hotspot encompasses more than 1,094,741 hectares.
Among its best-known species are the King Protea, South Africa's national flower and Rooibos, the country's celebrated herbal tea. Yet beyond these icons lies a remarkable diversity of edible Fynbos. We use the leaves and delicate twigs of eleven carefully selected species to create gourmet seasonings, teas, vinegars, syrups and more that capture a truly South African sense of terroir.
Our in-house Fynbos Flavour Wheel is your guide to these indigenous botanicals, revealing the distinctive flavour profile, aromatic character and naturally occurring chemistry that make each species unlike any other.
FYNBOS HERBAL TEA TASTING
For your tea infusion tasting, add the Fynbos leaves and delicate twigs, as directed on the packaging, to 300 ml of freshly boiled water and allow the infusion to steep for seven minutes.
As you taste, take at least three slow sips, allowing the liquor to move across your entire palate. These are unfamiliar flavours, and both your palate and your mind may need a moment to recognise their subtle complexity. Refer to the tasting notes below to discover the distinctive flavour profile and aromatic character of each infusion.
Once you have explored each tea individually, become your own botanical blender by creating a personalised Fynbos infusion. Experiment with different combinations to discover a signature blend that reflects your own taste.
FYNBOS HERB & SALT TASTING
Arrange the eight gourmet Fynbos herbs and their corresponding infused salt grinders in the sequence shown on the Fynbos Flavour Wheel, beginning with Honeybush. Taste a light sprinkling of each herb and a few twists of the accompanying coarse salt on crusty farm-style bread drizzled with local olive oil, allowing the flavours to unfold slowly and linger across the palate.
To deepen the tasting experience, accompany the botanicals with a selection of artisanal cheeses and our Fynbos Botanical Vinegar infusions or Syrups, discovering how each pairing reveals new layers of flavour and aroma.
HONEYBUSH - Cyclopia species
SWEET - notes of honey blossom
Honeybush has been consumed as a tea infusion for generations. The anti-oxidant activity is owing to Mangiferin and the presence of phytoestrogens contribute to the relief of menopausal symptoms. When used as a seasoning it adds a delicate honey-blossom flavour to sticky marinades, onion soup, casseroles, butternut and sweet-potato wedges, sago pudding, milk-tart and cup-cake icing. Toast lightly and sprinkle over oven-roasted veggies. Sprinkle doughnuts with Honeybush herb for a sweet and delish local finish.
ROOIBOS - Aspalathus linearis
FRUITY - notes of caramel & rosehip
Rooibos contains Aspalathis and Nothofagin, powerful anti-oxidants that are associated with combatting lifestyle diseases, making it South Africa's number one indigenous 'tea'. It is anti-spasmodic and is used as a milk substitute for infants prone to colic. It has anti-ageing effects and is used in cosmetics and creams. As a seasoning it has a rounding effect on flavours, drawing them all together. Pair with caramelised onions as a base for traditional tomato-bredie/stew and chicken soup with a South African flair. Add Rooibos tea to the chicken stock instead of water. A cherry tomato sauce comes alive with Rooibos seasoning, as does sweet potato mash, roasted butternut, gruyere omelettes, breakfast eggs and crispy roast chicken. For a really unusual dessert, splash vanilla ice-cream with local olive oil and top with Rooibos Salt. The textures and flavours combine to provide a surprising and more-ish end to a meal.
BUCHU - Agathosma betulina
PUNGENT - strong notes of mint and blackcurrant
Buchu is the most sensational of all the Fynbos herbs, transforming everyday flavours into mouth-watering experiences. Season seared picanha, braaied line-fish, tray-baked chicken, lamb shank, flambéed chicken livers, salmon sushi and tomato salsa. Infuse a few sprigs in vinegar to make a delicious base for a vinaigrette. As a tea it is refreshing with a minty flavour and a black-currant aftertaste. Buchu oil is used as a flavour enhance in the food industry and in perfumes. Infuse a few sprigs in brandy to make a medicinal 'cure-all'. It is a diuretic and is traditionally used to clear urinary tract infections. Buchu infused brandy is a traditional remedy of the Cape.
RHINO BUSH - Dicerothamnus rhinocerotis
PINEY - notes of resin
Rhinobush is piney adding a delicate resinous flavour to grilled rib-eye, Karoo lamb, picanha and pork kebabs. Add to wok-seared chilli-garlic cabbage, grilled mushrooms, arancini, risotto, bitterballen and croque monsieurs. The delicate piney resin melts into seared food. As a tea, it is used for stomach complaints including indigestion. Rhinocerotinoic acid identified in Rhino bush has significant anti-inflammatory properties. According to oral tradition, Rhino bush was used to ease the symptoms of the influenza epidemic at the Cape in 1918. In the diary of a Dutch governor at the Cape, Simon van der Stel, he recorded this indigenous bush in the presence of rhino and the species retained the name. Infuse a few sprigs in vinegar to make a delicious base for a vinaigrette. Infuse a few sprigs in gin to make the base for a truly South African gin and tonic, a taste of the veld.
SNOW BUSH - Eriocephalus africanus
WOODY - wild rosemary with hints of pepper
Snow bush adds incredible depth of flavour to Mediterranean style dishes as well as creamy mushroom sauce, Karoo lamb meatballs, tzatziki, confit garlic potatoes, puy lentil salad, yoghurt carrot salad, beef carpaccio, prawn orzo and feta focaccia. Snow bush contains Eudesmanediol, an anti-spasmodic. In in the form of a tea infusion it soothes the stomach. Infuse a few sprigs in vinegar to make a delicious base for a vinaigrette. Infuse a few sprigs in vodka for a soothing after-dinner digestif.
CANCER BUSH - Lessertia frutescens
BITTER - notes of fresh pea
Cancer bush is a powerful immune booster, containing Canavanine and Pinitol. It is used as a bitter tonic that aids digestion and improves appetite. The seeds in the large pods are heart-shaped, truly a plant that spreads love and healing. When tasting the tea infusion, look past the bitterness and see if you can pick up the hint of stevia-like sweetness at the end and the distinct notes of pea. The herb is ideal for adding depth to vegetable dishes like grilled baby marrow, Rösti and smoky bacon-green-bean salad. Use sparingly as it is really bitter, but it's great for experimental cooking and making sourdough bread. It is not available as a salt at this time, please pair with Mint pelargonium Salt.
MINT PELLARGONIUM - Pelargonium tomentosum
COOLING - intense mint
Mint pelargonium is available as a tea infusion and as a salt in a grinder. The crushed leaves are too fluffy to fit into the 50ml herb bottle. If you are doing a home-tasting with the Fynbos Foodie Kitchen & Tasting Kit - 22 items – South African Fynbos, please use the Mint pelargonium leaves from the Tea Infusion packaging as herbs. Alternatively, the Cancer bush herb can be paired with the Mint pelargonium Salt. Use very little Cancer bush as it is very bitter.
Mint pelargonium is supremely refreshing as a tea infusion or infused water. It makes a delicious vinaigrette and summer cordial. It is naturally astringent, use the cooled water as a body mister at the beach. Use the herbs and salts to season zucchini fritters, lentil-feta salad, cucumber ribbons, summer fruit salad, pear & walnut salad, cream cheese brioche, cocktail beef rissoles, goat's cheese couscous and a hearty bulgur mushroom salad.
NUTMEG PELARGONIUM - Pelargonium fragrans
SPICY - notes of sweet geranium
Nutmeg pelargonium is deliciously fragrant adding layers of exotic flavour to a shitake mushroom tart, lamb moussaka, fried Spaezle, potato gratin, cheese fondue, spinach ravioli and bechamel sauce.
CAPE MOUNTAIN SAGE - Salvia chamelaeagnea
HERBACEOUS - strong notes of sage
As a seasoning it pairs well with lemon-butter kingklip, creamy walnut tagliatelle, grilled haloumi burger, butternut lasagne, onion lentil loaf, brandy infused chicken liver pâté, ground pork stuffing and blue cheese gnocchi. It has antibacterial properties and contains Carnosol and Ursolic acid. The tea infusion is very pleasant with strong notes of sage.
FYNBOS MENU IDEAS
MENU IDEAS – South African Fynbos
HOW TO BAKE WITH FYNBOS
Episode 9 | The Taste Master SA | The Fine Dining Fynbos Challenge - YouTube