A bit hot and spicy with smoky Spanish smoked paprika, Tex-Mex herbs and spices and a nice gutsy after-kick of chili. Fantastic on grilled and barbecued beef, steak, chicken and pork added to burritos.
Freshly ground and batch-blended in New Zealand from the highest quality local and imported ingredients: Natural Coconut Sugar, Organic NZ Kosher Sea Salt, Garlic, Onion, Cracked Black Pepper Chilli Powder, Spanish Smoked Paprika, Cumin, Coriander Seeds and Spices.
• No Preservatives
• No Artificial Flavours or Colours
• No MSG
• All vegan ingredients
ALLERGEN NOTE: Some ingredients are packed in premises that also handle oats, gluten, soy milk, sesame seeds and tree nuts.
The description "a bit hot and spicy" matches this spice mix to perfection. Despite being called "Blazing Tex-Mex", the mixture is pleasantly spicy rather than impossibly hot, and even the children found they could eat and enjoy their meat flavoured with this combination. That is important to know because younger ones will often turn their noses up at foods that are described as "hot" and will refuse to try them. I sniffed the contents of the packet when I first opened it, then got each of them to sniff them too. I then asked them to try a little on a teaspoon first; to my surprise - and theirs! - they acknowledged that they could manage it! Nothing like encouraging youngsters to try a new food with an open mind.
We had both beef and chicken in the freezer, but not quite enough of either to make a meal for five of us, so decided to use both packs. The spice mix is advertised as being suitable for use with most meats, so this was a perfect compromise. We just divided the contents of the packet in half and marinated the two meat portions separately in a layer of oil and spice mix, rubbing the spice in well. After a few minutes, we turned them over to make sure both sides were coated with the mix before adding them to the pan. (We cooked the chicken first as it was a thicker cut and would take longer, then added the beef a few minutes before the chicken had quite finished cooking.)
As the meat cooked, the oil and spices turned the surfaces to a dark brown. The aroma from the pan was wonderful; the children were so hungry they refused to leave the kitchen until it was dished up! My daughter had prepared a salad to accompany the meat in order to cool down the heat of the spice. As it turned out, it was not necessary - but it was such a nice salad we ate it all anyway!
I am looking forward to trying Blazing Tex-Mex with other foods. I would particularly like to try it with scallops or prawns, both of which are transformed when certain spices are added. I have had both of them in a tom yam and included in a sambal sauce, but neither of these combinations is especially kid-friendly. Blazing Tex-Mex, on the other hand, is much milder and you can actually distinguish the various spices like coriander and oregano - impossible in a hotter mix as the chili takes over!
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These Biscottini have a distinctive light and crisp texture, making them perfect for little kids to enjoy straight from the pack or dipped in milk. Originating in Italy, we love them so much that we brought them home for your little ones to enjoy too.
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