The classic BBQ taste from the deep South; sweet and salty with a late kick of chilli and paprika. The perfect partner for pulled pork, ribs and pretty much anything cooked ‘low and slow’ on the BBQ.

Flavour profile: Sea Salt – Brown Sugar – Cumin – Garlic – Chilli Flakes – Paprika

Recipe ideas:

Pulled Pork- rub over pork shoulder, cook ‘low and slow’ then pull (tear apart) and add BBQ sauce.

Loaded Fries – sprinkle over fries, add bacon and cheese.

Cowboy beans – stir into baked beans, add onion and peppers.

Smoked paprika. oregano, basil, parsley and thyme intertwine to produce an aromatic, evocative taste of South America. The perfect partner for a big juicy steak, a full bodied red wine, and your finest Argentine Tango.

Flavour profile: Smoked Paprika – Oregano – Basil – Parsley – Thyme – Chilli Flakes

Recipe ideas:

Beef steak – rub into sirloin or tomahawk steak, then BBQ or fry.

Brisket – coat with rub, leave overnight then smoke or cook ‘low and slow’.

Ribs – coat pork or beef ribs in mustard then apply rub, cook on smooker, bbq or oven ‘low and slow’.

Put your trust in the power of fiery chipotle, smoked paprika, oregano and coriander when it comes to ‘Mexican night.’

Flavour profile: Spicy Chipotle – Smoked Paprika – Oregano – Coriander

Recipe ideas:

Tacos – sprinkle on meat or vegetables and serve in corn tacos with salad.

Chipotle Pulled Pork – coat pork shoulder with mustard, then season. Cook ‘low and slow.’

Chilli con Carne – stir into beef mince with onions and kidney beans and serve with rice and corn on the cob.

Himalayan pink salt, fragrant blossom, chilli flakes and a hint of wasabi. Perfect with chicken, fish or sushi.

Flavour profile: Himalayan Pink Salt – Fragrant Blossom – Chilli Flakes – Wasabi

Recipe ideas:

Japanese Pinch Salt – pinch a small amount and prinkle on salads or rice.

Sushi – stir tiny amount into sushi rice for added fragrance and blossom colour.

Yakinuku – sprinkle delicately on fish, vegetables or chicken and BBQ on wooden skewers. Serve with soy sauce.

Flavours of sesame, chilli, garlic, ginger and coriander. Ideal with traditional Bulgoli, thin cut marinated BBQ meat.

Flavour profile: Sesame – Chilli Flakes – Brown Sugar – Garlic – Ginger – Coriander

Korean style ‘Bulgogi’ – BBQ (‘Bul’ means fire and ‘gogi’ is “meat”). For South Korean ‘Bulgogi’, coat thinly sliced beef/pork/chicken in a mixture of the seasoning and soy sauce – this will break up naturally occuring sugar crystals in the rub. Then BBQ on kebab skewers.

A zesty blend of Sichuan pepper, fennel, star anise and garlic combine to guarantee a punch for your next stir fry, chow mein or dim sum.

Flavour profile: Sichuan Pepper, Fennel, Cinnamon, Star Anise, Cloves, Garlic.

Stirfries – sprinkle into your wok and then add your favourite stirfry sauce to add zesty zing to your dish!

Chow Mein – sir into noodles for added spice and fragrance.

Dim Sum – mix with soy sauce to create traditional dipping sauce.

An intense hit of cayenne pepper, cumin, chilli and smoked paprika transport you to North Africa, and mouth watering tagines, fresh fish and couscous.

Flavour profile: Cayenne Pepper – Cumin – Chilli Flakes – Smoked Paprika – Ginger

Recipe ideas:

BBQ spatchcock chicken – mix with oil, coat chicken, then BBQ.

Chermoula Marinade – mix into olive oil with a squeeze of lemon or lime, then coat meat, fish or vegetables.

Soups and Stews – stir in during cooking for an added punch of zest, spice and flavour.