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A VACUUM WRAPPED CHILLED LEG OF LAMB THAT HAS BEEN MASSAGED WITH THE FOLLOWING MIX : 17.7G OF GUARDIAN ROSEMARY EXTRACT 08 TO 370G SUNOLA OIL. 30G OF THIS MIX IS APPLIED TO 1.7KG OF MEAT. ALTHOUGH THERE WAS A SLIGHT ORANGE TINGE TO THE GREASY SURFACE OF THE MEAT WHEN OPENED, THE MEAT WAS NOT VISIBLY SEASONED OVER THE WHOLE SURFACE AND THE SENSORY TASTE TEST DID NOT CONFIRM THE SEASONING TO BE CLEARLY DISTINGUISHABLE BY TASTE.

A VACUUM PACKED CHILLED LEG OF LAMB THAT HAS BEEN MASSAGED WITH THE FOLLOWING MIX : 17.7G OF GUARDIAN ROSEMARY EXTRACT 08 AND 43.1G ROSEMARY EXTRACT POWDER MIXED WITH 370G SUNOLA OIL. 30 G OF THIS MIX IS APPLIED TO 1.7KG OF MEAT. ALTHOUGH THERE WAS A SLIGHT SMELL OF HERBS AND AN OILY SURFACE TO THE MEAT WHEN OPENED, THE MEAT WAS NOT VISIBLY SEASONED OVER THE WHOLE SURFACE AND THE SENSORY TASTE TEST DID NOT CONFIRM THE SEASONING TO BE CLEARLY DISTINGUISHABLE BY TASTE.

A VACUUM WRAPPED CHILLED LEG OF LAMB THAT HAS BEEN MASSAGED WITH THE FOLLOWING MIX : 17.8G GUARDIAN ROSEMARY EXTRACT 08 AND 4.4G OF GARLIC EXTRACT POWDER MIXED WITH 372.2 GRAMS OF SUNOLA OIL. 30 G OF THIS MIX IS APPLIED TO 1.7KG OF MEAT. ALTHOUGH THERE WAS A GREASY SURFACE ON THE MEAT AND A STRONG GARLIC SMELL WHEN OPENED, THE MEAT WAS NOT VISIBLY SEASONED OVER THE WHOLE SURFACE AND THE SENSORY TASTE TEST DID NOT CONFIRM THE SEASONING TO BE CLEARLY DISTINGUISHABLE BY TASTE.

CRUSHED RED PEPPER OF THE GENUS CAPSICUM ANNUM.IN DRIED FORM. SOLD IN CLEAR PLASTIC CONTAINERS OF 283G.

POWDERED PEPPER. (CAPSICUM ANNUM LONGUM). FROM GHANA