New rubs, marinades add ethnic tastes

by Jeff Gelski
Share This:

ST. FRANCIS, WIS. — Wixon Inc. has introduced rubs and marinades that may add exotic flavor and give a gourmet touch to meats.

“Inspired by cuisine from countries around the world, these rubs and marinades are a great way to infuse ethnic tastes into any type of protein,” said Bob Kaegi, director of protein applications and seasonings for St. Francis-based Wixon.

The new rubs and marinades include:

●a Cuban citrus and cilantro rub that includes sea salt, smoked paprika, onion, lime peel, red bell peppers and cilantro;
●a Peruvian orange rub that includes aji Amarillo chili pepper, garlic, sea salt, onion, paprika, and green and red bell peppers;
●a rosemary/pepper marinade that includes rosemary, a kick of pepper and a hint of garlic to create a taste reminiscent of Mediterranean cuisine;
●a rosemary/lemon peel marinade that includes rosemary, sugar, lemon peel, red bell pepper and other spices for a tart seasoning; and
●a cabrito rub and marinade that includes garlic, parsley, onion and lime peel.

Comment on this Article
We welcome your thoughtful comments. Please comply with our Community rules.



The views expressed in the comments section of Food Business News do not reflect those of Food Business News or its parent company, Sosland Publishing Co., Kansas City, Mo. Concern regarding a specific comment may be registered with the Editor by clicking the Report Abuse link.