You can use this rub as a dry or wet marinade, sprinkle it on to meat, poultry or seafood liberally and leave to marinade for 2 hours, or overnight in the fridge if possible to allow the flavours to permeate.You will need approx 2 tablespoons vegetable oil! Brush both sides of chicken with 1 tablespoon of the oil; rub with spice rub. Heat remaining oil in 12-inch non stick pan over a medium heat. Cook chicken in oil for 8 to 10 minutes, turning once, until chicken is no longer pink in the centre.Add to homemade burgers, as a seasoning to stews and casseroles, this rub can even be added to breadcrumb coatings. It can also be used to "liven" up a Sunday roast, brush with melted butter or olive oil and rub the rub all over the skin, leave to marinate for several hours then roast as normal, for additional flavour sprinkle a little of the rub on to roast potatoes as well! For best results add two heaped teaspoons of this blend to a little oil or yoghurt and rub well in.Contains: Black pepper, red pepper, white pepper, cumin, nutmeg and sea salt.Be adventurous!More than 75% of our products can be used to:Make dry or wet rubs for roasts and barbecues.Sprinkle on meats, vegetables, fish and seafoods when cooking.Add to pies, soups, stews and such.Make dips using yoghurt, mayo or olive oil.Blend into salad dressings.Spice up your pasta sauces.And So Much More!We are often asked how much of our products should be used.For instance how many spoonfuls should be used in a particular dish.There is no definitive answer to this question as the amount used depends on your tastes, the dish being prepared and the number of people you are catering for.It should be noted that our blends are full strength, please do not compare them to commercial products which often contain inferior ingredients and fillers which weaken the blend. Most are also ground in large commercial grinders which generat
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