RAPS launches eight new spice rub mixes
RAPS is expanding its portfolio of barbecue seasonings, with a range of spice “rubs.” The Kulmbach-based company is launching eight new dry mixes that can be easily sprinkled, with internationally inspired flavours. During product development, the appearance of the coarse spices on grilled food was just as much a focus as the taste, according to the company. The rubs are made of natural ingredients and contain no declarable additives.
For its rubs, RAPS says it has researched current trends and drawn inspiration from cuisines around the world. In Rose Meets Malabar Pepper Rub, for example, the company takes inspiration from the botanical food trend. Green Malabar pepper is combined with rose petals and ginger for an aromatic flavour. Hemp nuts, black cumin and sesame seeds in Peruvian Rub represent traditional Peruvian cuisine, while bush herbs and lemon notes in Rustic Bush Rub reference South African barbecue food. Fennel, cinnamon and chilli, red Kampot pepper from Cambodia and smoked spices are other ingredients incorporated into RAPS’ new blends. In addition, each rub contains a touch of sugar, which caramelises during the cooking process and creates a crust on the meat, vegetables, potatoes and even cheese. RAPS uses brown demerara sugar, which is characterised by large crystals and a subtle hint of caramel.
Applying the rubs is a simple process, says the company. Whether it’s a steak or larger piece of meat, the chosen spice is evenly and generously distributed, and gently massaged in. This allows the flavours to be optimally absorbed, and the added advantage of rubs is that they help prevent foods burning on the grill.
Norbert Pfaller, head of product management, said, “Our aim is to offer an intense taste experience with exclusively natural ingredients. We are therefore particularly proud of our new rubs. They combine appealing visuals with uniquely authentic flavours, and with a subtlety that showcases all of our expertise.”
