Description
A tasty rub with smoky accents: smoked salt, palm sugar and smoked Kampot peppers compose an artisanal blend of evenings around the fire, for marinades of inimitable character.
OriginSpices from Cambodia
UseDry marinade — meat, BBQ, vegetable
SignatureSmoked peppers from Kampot, cinnamon smoked
PackagingHermetic kraft tube
A carefully crafted blend
Our Camp Fire Rub brings together ingredients chosen to create a subtle and aromatic balance. The smoked salt, both flavour enhancer and preservative, strengthens flavors while helping to soften meat. The palm sugar comes soften the whole with its characteristic roundness, bringing a delicate counterpoint to the spices.
Key ingredients — sweet smoked paprika, shallots, garlic, cinnamon smoke, curry leaves, smoked Kampot peppers (black and red) — mix to offer a complex bouquet, rich in nuances. This clever dosage gives rise to a rub that evokes evenings around the fire.
Ready for use, this dry mixture will transform meat or vegetable proteins into dishes rich in character, tender and intensely scented.
How to use?
Choose your main ingredient: the rub is suitable for meats (beef, pork, poultry, lamb) as well as seafood, vegetables or tofu — clean surface and, if necessary, slightly humid to promote adhesion. Make a generous split rub and massage with the hands to make the mixture penetrate into the fibers. Let stand (for thick pieces, a cool night is ideal), then cook with grill, stove, barbecue or oven.
Tips: For a better fit, pre-apply oil fillet or a touch of mustard. The rub also uses on roasted potatoes, vegetables or homemade sauces.
With what do you associate him?
- Beef chop or generous burger — a depth of irresistible taste.
- Pig-crossing — processed into melted and tasty dishes.
- Grilled chicken — It sublimates the crispy skin.
- Grilled vegetables — aubergines, peppers or corn reveal their full intensity.
- Tofu or tempeh — coated with gourmet taste before cooking in a full-bodied oven.
- Home Popcorn — a smoky and spicy snack, ideal for a friendly evening.
Keep the Rub Fire Camp in a place dry, damp — it could alter its texture — and avoid exposure to a heat source or direct light.
Transfer the contents of the bag to the kraft tube for this purpose: hermetic and protective, it guarantees the optimal preservation of the mixture and limits the oxidation. Close carefully after each use.
