Green Pepper Rub

Whatever its origin, the term ‘rub’ has become commonplace in the world of barbecuing and grilling, and is often used to describe a mixture of herbs and spices rubbed on meat before cooking to add flavour and tenderise it.

But Rubs can also be used in dry spice blends to add delicious spice to all your dishes.

Don’t hesitate to coat your meat, fish or vegetables the day before or at least 30 minutes before cooking. You can then grill, roast or pan-fry your spicy dishes.

When you’re lucky enough produce at the heart of a pepper plantation, it was only natural to include a Rub with Green Kampot Pepper in our new range.

Dehydrated Green Kampot Pepper is picked young before it reaches maturity. De-stemmed by hand, it is then dehydrated at low temperature to preserve its beautiful green colour and its aromas with fresh, planty notes. The aromatic quality and flavour of Green Kampot Pepper PGI is recognised by chefs and gourmets alike.

It adds spicy, herbal notes to this rub, which is perfect with steak, ribs, fish such as salmon and tuna, or vegetables. Combava, kumqat and green mango add slightly lemony notes. The three roots (ginger, galanga and turmeric) add depth to the flavours.

A must-taste!

The new design of our range of rubs has been created by our in-house artist to add a fresh, dynamic touch. The labels use the same colour codes as each Rub and highlight the ingredients and recipe ideas. La Plantation’s tubes are food-safe, so you can pour the contents of the Green Pepper Rub sachet into the cardboard cylinder. This will protect the spices from light and humidity.