CONTENTS - Rooibos Culinary Herb, Seasoning Salt and Tea Infusion
INGREDIENTS - Aspalathus linearis - finely cut fermented leaves
FLAVOUR PROFILE - FRUITY with notes of caramel and rosehip
The Rooibos Culinary Box contains all the Rooibos ingredients you need to make a Fynbos version of nourishing chicken soup.
HOW TO USE CULINARY ROOIBOS
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: strain and enjoy as a cocktail mix or after-dinner digestif. Ideal for making sauces, patés and 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.