Dry Rubs
Grilling and Roasting Herbs

Provence-Mustard
A Continental, rich and flavorful crusty rub used either as dry or paste for roasting and grilling.
Mustard-horseradish, basil, rosemary, thyme, parsley, marjoram, lavender, chervil, garlic, black pepper. 3.5 oz.

Coastal Fish Rub:
A classic basil, marjoram, rub with a hint of lemon and a burst of green peppercorns. Don't stop with fish. Try it on poultry, vegetables, especially tomato, and pasta.
Basil, Marjoram, Lemon Thyme, Parsley, Garlic, Green Peppercorns. 3.5 oz.

Saged Turkey Rub:
That old-fashioned sage aroma and taste we remember. Robust but not hot. Blended for turkey but try it with all meats and marinades.
Sage, marjoram, oregano, thyme, rosemary, onion. 3 oz.

Juniper Game Rub:
A classic Juniper and Bay Leaf blend with added herbs for an even richer flavor. Blended specifically for game, this blend also compliments beef and lamb. Blend with a hearty red wine as a rich marinade.
Juniper Berries, Bay Leaf, Marjoram, Parsley, Sage, Garlic, Celery Seed. 3 oz.

Curried Spice Rub:
Full bodied curry and spice blend with a warm finish.
Sesame seeds, green and red bell peppers, curry, onion, garlic, orange and lemon peels, other select herbs and spices. 3 oz.

Tandoori Rub:
This aromatic and intensely savory blend captures the essence of Tandoori, pleasing the nose, taste buds and leaves a warm sensation on the pallet. Use on lamb, beef, pork or chicken either for the grill or roasting.
Hot Paprika, Ginger, Garlic, Cardamom, Coriander, Cumin, Cinnamon, Nutmeg, Cloves, Pepper. 3 oz.

Churri Rub:
This unique blend combines the spice of chili with the aromatics of a curry creating a whole new taste synergy guaranteed to tempt your pallet. Use with beef, game, pork, lamb or chicken. A medium to hot blend.
Mixed Chili Peppers, Turmeric, Paprika, Cumin, Garlic, Onion, Oregano, Fennel, Lemon grass, Cloves, Allspice, Fenugreek, Coriander, Black pepper, Cinnamon, Ginger, Cardamom, Mace. 3 oz.

Cajun Jerk Rub:
A Caribbean medium-hot and spicy rub for pork, beef, poultry, and fish. Good finished with a dash of lime juice.
Red Peppers, paprika, ginger, mustard and fennel seeds, onion, garlic, thyme, black pepper, parsley, allspice, cinnamon and nutmeg. 3 oz.

.Blackened Grill Rub:
Southern Blackening for most meats and seafood. A hearty flavored medium heat rub.
Thyme, garlic, cayenne, onion, rosemary, basil, oregano, parsley, peppercorns. 3 oz.

Chipotle Rub:
Tradition Southwest. The full, rich, slightly smoky flavor of Chipotle chilies. A medium-hot rub.
Chipotle chili, garlic, onion, cilantro, cumin and black pepper. 3 oz.

Kick It! Rub:
A medium hot, all purpose, dry-rub blend.
Great for Hot Wings, burgers, steaks and chicken..
Paprika, black pepper, onion, garlic mustard, bay leaf, celery seed, savory and chili pepper powders. 3 oz.

Thai Medley Rub:
Robust Thai flavor. Mild. Use as dry rub or mix with yogurt as past marinade/rub on poultry, seafood, and beef.
Chili peppers, garlic, ginger, coriander, tomato, lemon, cumin, basil, paprika, cilantro, star anise, cinnamon, white pepper, red pepper, lime oil. 3 oz.

Spanish Verde Rub:
A Southwest Verde rub that reminds you of the wonderfully aromatic, thick, green sauce of Mexican Chili Verde.
Cumin seed, savory, cilantro, thyme and chili pepper.
A rub with a hint of aromatic and flavorful Chili Verde. 3 oz.
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Seasoning Samplers
For business or personal
little gifts, two tablespoons
each of four favorites with
info and recipes. 2 oz.
(combined herbs net wt.)
- Lemon Pepper,
- Italian Seasoning,
- Provance Mustard Rub
- Coastal Fish.
# 511 - Sampler I, Single - $3.75 ea.
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#512 - Sampler I, Dozen - $40.00
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More Sampler Combinations