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 - hand blended rubs & seasonings -

 

Fabulous on meat, fish, veggies, potatoes and even popcorn!  Meats love to be left alone after being seasoned, for an hour to a few to even over night.  Some say 'the longer the better', I'm in two minds about this because you don't want the flavour to be too strong... yet use the seasonings liberally and gauge by not just using them once but often and you'll find the perfect time to leave them for your perfect flavour.  Don't forget if you've seasoned meat, to bring it to room temperature for at least half an hour to an hour before cooking.

I've developed these rubs from researching what the essential ingredients are per country/flavour... I smell and I taste and I try the recipes before I let them loose on the shelves.

The rubs I've perfected and hand blended so far are ready for you...

Everyday

Minty

Zesty

Smoky

Jamaican

Asian

Indian

Moroccan

coming soon...

Lebanese

Italian

Steak

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