S26 GF Harissa Rub
North African-inspired blend with chillies, cayenne, capsicum oil, garlic, cumin, coriander, and mint for bold heat, smoky depth, and aromatic spice.
| Garlic | A pungent taste, with slight heat delivery and saltiness. A raw aftertaste is delivered with a slight heat undertone. |
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| Chilli | Intense heat, which burns the whole mouth, bursting heat |
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| Onion | Sweet onion with body and depth. Very green tasting. |
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| Cumin | Chilli con carne, earthy, sweaty tasting. |
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| Cayenne | Made from red cayenne pepper. Pungent, spicy burning the whole mouth and the back of the throat very raw. Nutty tasting. |
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| Mint | Subtly sweet taste and cool sensation |
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| Coriander | An annual herb, associated with Indian cooking. |
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| Parsley | Green leafy and woody aromatic associated with fresh parsley. Slightly peppery. |
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Research for S26 GF Harissa Rub
- Review of new flavour profiles for meat products
- Focus on sausages, pies, burgers and chicken
- Emerging trends and customer preference shifts highlighted
- Recommendations for future product development included
- Encourage consideration of cross-category innovation opportunities
- Review of new flavour profiles for meat products
- Focus on sausages, pies, burgers and chicken
- Emerging trends and customer preference shifts highlighted
- Recommendations for future product development included
- Encourage consideration of cross-category innovation opportunities
- Review of new flavour profiles for meat products
- Focus on sausages, pies, burgers and chicken
- Emerging trends and customer preference shifts highlighted
- Recommendations for future product development included
- Encourage consideration of cross-category innovation opportunities
- Review of new flavour profiles for meat products
- Focus on sausages, pies, burgers and chicken
- Emerging trends and customer preference shifts highlighted
- Recommendations for future product development included
- Encourage consideration of cross-category innovation opportunities
- Review of new flavour profiles for meat products
- Focus on sausages, pies, burgers and chicken
- Emerging trends and customer preference shifts highlighted
- Recommendations for future product development included
- Encourage consideration of cross-category innovation opportunities
Nutritional
| Nutritional |
| Per 100g of\nSeasoning | Per 100g of\nFinished Product |
| Energy | 1,335.24 KJ\n315.90 Kcal | 66.76KJ\n15.79Kcal |
| Protein | 7.62 g | 0.38g |
| Fat | 4.42 g | 0.22g |
| of which saturates | 0.65g | 0.03g |
| Carbohydrate | 67.57g | 3.38g |
| of which sugars | 40.76g | 2.04g |
| Salt | 11.92% | 0.60% |
| Sodium\ncalculated from raw material data | 4,797mg | 240mg |
| Sodium Equivalent\nNa * 2.5 | 0.12% | 0.01% |
| Fibre | 8.77g | 0.44g |
Meatblock
| Meat Block: Rubs - Pork |
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| Ingredient | % | g |
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| Pork Belly | 95.00 | 4750 |
| S26 GF Harissa Rub | 5.00 | 250 |
Meatblock
| Meat Block: Rubs - Chicken |
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| Ingredient | % | g |
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| Chicken Breast | 95.00 | 4750 |
| S26 GF Harissa Rub | 5.00 | 250 |
Meatblock
| Meat Block: Rubs - Beef |
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| Ingredient | % | g |
|---|
| Beef Steak | 95.00 | 4750 |
| S26 GF Harissa Rub | 5.00 | 250 |
Meatblock
| Meat Block: Rubs - Lamb |
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| Ingredient | % | g |
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| Lamb Mini Joint | 95.00 | 4750 |
| S26 GF Harissa Rub | 5.00 | 250 |
