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A winner for blackened salmon, hot wings, pork ribs. Also makes an awesome tomato salsa and a great dip with sour cream and lime juice.
Hot enough to know that it's cajun, but not so hot that it's ridiculous!
The hottest in our range.
"The hottest in our range". This was the sentence that caught my attention. I love hot things, and spent a few years adding birds eye chili to practically every single meal that I cooked. But I have been forever disappointed by what has been categorized as the "European" standard of hot. Buy a spicy chicken burger from McDonalds, and there is no kick to it. Buy a "super hot" hot sauce, and drown fries in it because it has the same heat as tomato sauce (a.k.a. sweet bugger all). Things just have a habit of being watered down to appeal to the masses. This is a product that actually surprised me.
The container itself is a strong plastic shaker, but if there is one word of warning, do take the top off before you open it. The product has a seal on it, to keep the product fresh as possible, which is fine. However, I only realised it was there after I had opened the lid to use it. I went to twist the top off to remove the seal and nearly snapped the lid off completely as the hinge for the flat is a very weak plastic piece. So do ensure the flap is closed before you try remove the top, or that freshness saved by the seal will be lost from the flap being ripped off and not being able to keep the product sealed after it's initial use.
To try the product out, I made a simple wrap. Chicken coated in cajun rub, with lettuce. No sauce, nothing to distract from the flavour of the cajun flavouring. I was unsure how much to add, as I didn't know the strength, so I erred on the side of excess and ensured the chicken was well and truly coated. I know the product has a good level of heat, because one bite into the wrap and I had the hiccups. When I get the hiccups, I know it is hot. And of course, as I was on the excessive side, I know the heat level can be controlled well by reducing the amount used.
I love my chili sauces. I love hot things. This rub will certainly fit into that range of hot things that I enjoy. Living with people that have dietary restrictions, the Dairy-free and Gluten-free attributes are an added bonus in that a larger audience can eat it without guilt or backlash from the body.
My partner and I really do enjoy creating in the kitchen (or as often happens, he creates for me to eat!) and are always on the lookout for new ingredients that we can use to create a yummy meal, especially something that adds flavour to something reasonably simple. When I was putting in my latest round of requests I thought this cajun spice rub would be an amazing one to try. It sounded so versitle and that's just what I like. I was excited to see the jar in my box when it arrived.
When I first picked it up I was surprised in the container - it looks like glass, but was infact plastic. The label is simple but effective. Looking at the product picture on this listing I can see that the spice comes in either the container as I received, or a resealable bag. I like this as it means next time I can buy the bag and refill the container that I have already.
Upon opening the lid I was met with the most amazing smell of herbs and spices. Nothing seemed to smell any stronger than any others, instead it was an amazing smell that combined all of the herbs and spices included. When I went to read the label to see what is in it, I got a little bit confused. Under the ingredients list it mentions herbs and spices, but didn't list individual ones. It wasn't until I looked at the jar again that I realised the herbs and spices are written on the label on the front, along with things that the rub can be used for.
My partner and I decided that we wanted to make some homemade burgers, and thought that this would be a great addition to the pattie mix. The patties were simply beef mince, onion and the seasoning. We cooked them up and served them in a burger with some lettuce, cheese, aioli and smokey bbq sauce. As I took my first bite I was blown away - the spice certainly has quite a bit of a kick (bearing in mind I am usually a reasonably mild spice eater!) but the flavour was amazing, and it paired so well with the aioli and the bbq sauce. There wasn't a lot of the spice rub in the patties, but it certainly didn't need more as the flavour was definitely strong and definitely there! We both enjoyed it so much we agreed that this would be how we make our homemade burger patties from now on.
Thank you Spice Craft and KIWIreviews for making one of our favourite meals even tastier!
For one reason or another, I seem to be doing a lot of Mexican/cajun/creole inspired meals of late. Maybe it is the change in the weather as summer starts to think about arriving, or maybe it is the availability of fresh salad ingredients that is the reason - or maybe it is just because my friends and I are starting to really appreciate "interesting" dishes that have a mild kick to them.
This new seasoning is perfect for bridging the gap between traditional kiwi barbecued foods and the more exotic flavours of the southern states of the USA and Mexico. Despite the "hot" ingredients - it is advertised as the hottest in the SpiceCraft range - we did not find it too daunting. Even the children enjoyed it, which was unexpected to say the least. I tried out three different recipes, each with a different group of people that included children, and even the youngest (aged six) did not find it too hot for her taste.
The first recipe I tried was with grilled salmon. I mixed the rub with a little olive oil, left it to soak in, and then cooked it over a high flame. We had this with some garlic wraps and a green salad. It disappeared quickly, leaving me wishing that I had bought more salmon since we could easily have eaten much more. The oil ensured that the spices adhered to the surface so that none of the flavour was lost.
A couple of days later, we sprinkled the rub on to diced chicken which was then fried with onions and small pieces of plain sausage. This was served with refried beans, avocado halves filled with crispy tortilla strips, and wholemeal bread rolls. The refried beans were topped with a second sprinkle of the rub just before the meals were served, adding a slightly pink glow to the grey-brown surface. This meal was greeted with just as much enthusiasm as the first, and once again the children present clearly enjoyed it.
Finally, I made some egg sandwiches for a picnic using shredded lettuce, chopped parsley, mashed hard-boiled eggs and a little butter as the filling. Instead of adding mild curry powder, as I usually do, I used the cajun rub to season the eggs. The sandwiches vanished within minutes; the new flavour was obviously a winner with everyone.
This is the third in the range I have tried, and I am impressed by just how much variation there is in flavour. I will be looking out for it in the supermarket when the current supply is gone, and will be exploring more ways of preparing tasty meals with it.
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