Chilli Libre
Bold flavour, never bullying.
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Smoke & Flame
Smoky, savoury and deep, with a long warming finish.
Ingredients
No garlic. No onion. No honey. No anti-caking agents. No fillers.
sea salt, smoked paprika, Aleppo pepper, beet powder, paprika, chipotle powder, guajillo powder, sugar, parsley, carrot juice powder, amchur powder, pequin flakes, turmeric, thyme, cumin, black pepper, cinnamon, natural hickory smoke powder.Blends are produced in a facility that handles other spices, so they are not suitable for people with severe allergies.
Nutrition
Not yet declared. The values arrive with the lab analysis, and nothing is estimated here in the meantime.
How to use
- Rub generously on brisket the night before slow-cooking
- Mix into a dry rub for ribs
- Toss with courgette and peppers before they hit the grill
- Massage into roasted aubergine with olive oil
- Sprinkle on roast potatoes for a smoky finish
- Add to a slow-cooked beef stew for backbone
Pairs well with
- Brisket
- Pulled pork
- Ribs
- Grilled vegetables
- Slow-cooked stews
- Roast aubergine
- Lamb shoulder
- Sweet potato
- Roast potatoes
- Polenta
Smoke & Flame
The grill's best friend.
Smoke first, the kind that suggests a long afternoon. Then the fruit comes up: amchur sharp, guajillo raisin-sweet, beetroot earthy underneath. The heat builds slowly and finishes on cinnamon and cumin. Brisket, aubergine, roast potatoes, anything slow.
Recipe ideas.
What it tastes like
Smoke first, the kind that suggests a long afternoon. Then the fruit comes up: amchur sharp, guajillo raisin-sweet, beetroot earthy underneath. The heat builds slowly and finishes on cinnamon and cumin. Brisket, aubergine, roast potatoes, anything slow.
Tasting notes
- Herb
- 1 of 5
- Spice
- 3 of 5
- Heat
- 3 of 5
- Smoke
- 5 of 5
- Savoury
- 2 of 5
Why we made it
For the cook whose food should taste like it spent time somewhere. Smoke & Flame uses real hickory smoke against six chillies and peppers, with amchur and beetroot bringing fruit notes that smoke blends almost never have. The result has more depth than most people expect from a dry rub: sweet, smoky, fruity, hot. It is the blend behind the dish people ask about. You put it on the night before, you do very little on the day, and somebody at the table asks how you did it.