In the north of Devon, on the edge of the rivers Yeo and Heddon, lays the western entrance to the wild of Exmoor: the rugged Blackmoor Gate.
The name for this equally wild and rugged meat rub came during a drive back from the north Devon coast on a hard and windy day. The Blackmoor Hot Spice is a blend of chunky garlic and onion with black pepper, smokey paprika and cayenne bringing the piquant 'blackness'. A fresh finish with oregano and winter thyme rounds this blend out and makes it perfect for beef, chicken and pork.
Use As with all of our meat rubs, simply massage the spice blend into the meat. Slice the surface or stab with a fork to get the best penetration of flavour and leave for 4-24 hours for infusion. Blackmoor can be mixed with olive oil to make a marinade, or try it with bourbon or beer at your next BBQ. A delicious, robust and spicy blend!
Ingredients Hot Paprika, Black Pepper, Garlic, Smoked Paprika, Onion, Oregano, Winter Thyme, Pink Himalayan Salt. Our Blackmoor Hot Spice is produced with herbs and spices from more than one country, then blended here in Devon.
Allergy Advice Cannot guarantee free of other allergens.
Storage Over time the essential oils, aromatics and colour of your herbs will fade and the flavours change. Keep them for up to 2 years in cool, dark, dry conditions in an airtight container. Please use by the BB4 date on your package.
Any questions? Please email us firstname.lastname@example.org
Thank you for supporting our little cottage industry, please come say 'Hi' on Facebook and Twitter!