African Rub

South African–style seasoning

African Rub is a warm, full-bodied seasoning for barbecuing, roasting or pan-frying. Use it as a dry rub, a quick marinade base, or a finishing sprinkle for grilled meats and vegetables.

• Profile: aromatic herbs, gentle chili heat, citrusy and woody spice notes
• Best for: beef, lamb, chicken, skewers, roasted vegetables, potato wedges
• Use styles: dry rub • wet marinade • table sprinkle

Culinary uses

• Dry rub: coat steaks, chops or chicken before grilling or roasting.
• Wet marinade: mix with oil and a splash of lemon/orange juice for skewers and cutlets.
• Vegetables: toss with zucchini, cauliflower or potatoes and roast until crisp.
• Quick dip: stir into yogurt or crème fraîche for a speedy table sauce.

How to use

• Basic rub ratio: 1 Tbsp seasoning + 1 Tbsp oil per 500 g protein or veg.
• Marinate time: 20–40 minutes for poultry or pork; 10–20 minutes for fish.
• Grill tip: avoid scorching—sear over high heat, finish over medium.

Dosage & kitchen ratios

• Dry rub: 2–3 tsp per 500 g protein.
• Marinade: 1–2 Tbsp per 500 g with oil/citrus.
• Roast veg: 2 tsp per 500 g, plus 1–2 Tbsp oil.

Ingredients & ALLERGENS

Ingredients: Thyme, Pepper, garlic, bay leaves, Curcuma / Tumeric, Cassia Cinnamon, cane sugar, rock salt, Caraway, cumin / jeera, Coriander, Cardamom, mustard seeds, ginger, Piment, parsley, Onion, Chili, nutmeg.

ALLERGENS: Contains MUSTARD.

Storage

Store airtight, cool and dry, away from light and steam. Reseal promptly to preserve aroma. Best flavor within 18–24 months.

Merchant contact: Orlandosidee — distributor: info(at)orlandosidee.de