Mekong Rub

The term “rub” comes from the action of rubbing or massaging the dry spice mixture into the meat to ensure that it is evenly coated.

The term Rub appears to have originated in the southern United States, where it is common practice to season meat with a mixture of herbs and spices before cooking.

Originally used mainly for meat, Rubs can also be used in dry spice blends on a wide range of dishes: with meat, fish, vegetables, olive oil, as a condiment or in a sauce.

When you’re lucky enough to have all the fresh spices at your disposal, what could be more exciting than designing a new range of Rubs or massage powders? These recipes for dry spice blends have been designed at La Plantation by our chef and product designer.

Star Anise adds a touch of aniseed to this Mekong Rub blend, with its Asian flavours. Lemongrass, Kaffir lime leaves and kumqat add tangy, lemony flavours that are perfect for preparing satay-style chicken or beef kebabs.

Mekong Rub will also spice up a noodle or ramen soup, hot or cold. You can also spice up a mayonnaise with Rub Mékong to accompany grilled prawns.

With each rub preparation, let your imagination run wild and try your own combinations.

A new design has been created by our in-house artist, who wanted to bring a breath of fresh air and dynamism to our labels. The labels pick up on the colour codes of each Rub while highlighting the ingredients and recipe ideas. As beautiful to look at as it is practical to use, La Plantation’s packaging is food-certified, so you can pour the contents of the sachet into the cardboard cylinder. This protects the Rubs from light and moisture.