|Dimensions||20 × 27 cm|
16 x 24 cm
May contain traces of Nuts & Sesame.
Espresso Powder, Coconut Sugar, Garlic, Ancho Chilli, Cayenne Pepper, Cinnamon, Fennel, Star Annise, Smoked Salt.
Apply liberally to leaner cuts of meat and allow to marinade for a minimum of 12 hours. Excellent results on steak, particularly Sirloin, Ribeye or Porterhouse.
Espresso and Ancho Chilli (125g) New Blend
This Espresso and Ancho Chilli Blend continues to be a firm favourite for deep, earthy aromas and tastes.
What’s New about our Blend?
We had feedback from “The Great taste judges”, that the espresso was overpowering and did not allow the fruitiness of the Ancho to shine.
So as a result we dropped the quantity of espresso and increased the ancho chilli content to allow for a fruitier taste and not let the espresso dominate the flavours, we believe we have created a much more balanced blend.
We use premium quality espresso powder with fantastic aromas blended with the generous helping of Ancho Chillis. Not only does this blend enhance the flavours in the meat perfectly, but when left to marinade for over 12 hours it tenderises the meat resulting in flavours and textures we are confident you will love.
Ancho Chilli – Wrinkly-skinned ancho chillies are the most commonly used dried chilli in México with a fruity, earthy flavour.
How to Use – It is best used on leaner cuts of beef such as Sirloin, Ribeye, Porterhouse and Fillet.
lightly oil, your chosen cut of meat, or if available lightly coat in mild mustard then apply our Dry Rub liberally but distribute evenly.
If you leave the dry rub to marinade then the juices of the meat should have allowed a moist coating to form. This can be placed directly to heat or open flame.