Thursday, March 5, 2009

Nando's Peri Peri Grinders Are Back!!

Breaking News: Fresh from South Africa, a new batch of all 3 flavors of the deliciously versatile and much-missed Nando's Peri Peri Grinders will arrive at our warehouse the week of March 9, 2009 -- AND they're on sale! We were able to obtain a limited supply of fresh Nando's Grinds (this is NOT old inventory) thanks to one of our importer's diligent efforts, but he has warned us that he's not sure when or if he'll be able to obtain more. Because of the very high demand for Nando's Peri Peri Grinders, we're letting customers pre-order now at the Carolina Sauce Company, and orders will be filled in the order received as soon as the grinders arrive at our warehouse.

If you've never tried Nando's Peri Peri Grinds, you definitely want to get your hands on this flavor-packed whole spice seasoning with the nifty grinder top. You can either twist the top to freshly grind just the right amount of spices, or remove the lid altogether to spoon out or sprinkle the whole spices and coarse sea salt. The renowned Nando's Chickenland restaurants helped introduce the African peri-peri, or birds-eye, pepper to the rest of the world. Made in South Africa, all of the Nando's grinders feature the exotic peri-peri pepper. The Mild Peri Peri Grinder has just a touch of heat and features dried herbs and lemon peel, making it ideal for fish, seafood, poultry and vegetable dishes. The Medium Peri Peri Grinder packs a pleasant peppery punch complemented with garlic and a hint of citrus, and it's wonderful with poultry, meat, and more full-flavored fish like tuna and salmon. And for folks who love fiery heat, Nando's Hot Peri Peri Grind will not disappoint -- and its robust flavor and fire is fabulous on pizza and Italian food (use instead of red pepper flakes!), in all your favorite Mexican dishes, mixed into meatloaf and burgers, and more. Nando's Peri Peri Grinders are Kosher and low-carb, too. So don't miss out on these popular seasonings, and order today!

Zestfully yours,

No comments:

Post a Comment