|4 × 20 × 27 cm
A perfect blend of labour intensive Cardamom and the citrus of Pomegranate that brings middle eastern flavours to your cook.
May contain traces of Nuts & Sesame.
Coconut Sugar, Pomegranate, Chilli's Mulato, Cardamom, Cumin, Corriander, Black Lime, Oak Smoked Salt
Reseal after opening and store in a cool dark place
Apply liberally to lamb allowing to marinade Overnight. If using a whole leg of lamb consider adding yoghurt to form a paste.
Pomegranate and Cardamom (125g) “Award Winning”
Our “Award Winning” Pomegranate and Cardamom Dry Rub
We are very proud of this addition to our range of Premium seasonings
Bringing only the finest ingredients to our Pomegranate & Cardamom dry rub it wonderfully infuses middle eastern flavours into your cooks, be it on the BBQ outdoors or in your own kitchen.
The primary ingredients being the citrus sweetness of the pomegranate paired with the spicy-sweet tones within the cardamom both of which are labour intensive ingredients.
This particular blend brings amazing sweetness to your meal however, it is not developed from adding sugar, rather the flavours are from the main ingredients and they truly shine through.
Great taste awards gave us the following comments :-
“A really vibrant flavour profile, with lots of sweetness, sharp citrus notes and earthy spice create a really lovely depth of flavour. The flavours weren’t lost when used with meat and helped to enhance instead of overpower.”
How to Use –
We use this the most on Cuts of Lamb. Simply rub a little oil on your chosen cut and sprinkle our seasoning direct from the packet for even distribution. We recommend leaving this to marinate overnight. If you are planning on using this on a whole leg of lamb we recommend that you add a little yoghurt to the seasoning to form a paste.
Have a look at how we recommend using it with our Pomegranate and Cardamom Rack of Lamb
Tip: If you are planning on using a BBQ then try to bring the meat up to temperature slowly using indirect heat, rather than placing the seasoned meat directly on the open flame. This will allow some of the juices and fats to form a paste with your seasoning. This will avoid burning the seasoning and ending up with a charred powder.