Larb is a minced-meat salad from northeastern Thailand (Isan) and Laos, dressed with lime juice, fish sauce, dried chili, shallots and fresh mint, and finished with toasted ground rice, which gives a nutty aroma. Larb seasoning turns that profile into a powder for snacks: spicy, sour, salty and herbal at once.
Exact recipes are not published, but snack seasonings of this kind typically combine chili, onion and garlic powders, herbs, salt, sugar, flavour enhancers and food acids for a lime-like tang. On Pringles Larb Flavour, part of a “Thai Favourites” line, larb seasoning makes up 6.5% of the crisps, and acids such as malic acid (INS 296) and citric acid (INS 330) appear among the additives.
Real larb is made with fish sauce, so a larb seasoning may contain fish ingredients; the allergen statement on the pack says whether it does.
