Introducing three NEW Spice Rub Flavors

Togarashi, the dried chili powder-blend you often see in shaker bottles on the tables of Japanese restaurants, was the starting point for our Tokyo Rub. This new rub, aromatic with toasted sesame seeds, hot-smoky chiles, and flakes of dried seaweed, is perfect for pan-searing, broiling, or grilling fresh tuna, salmon, halibut and other fish. Also try it on shrimp, scallops, chicken, pork, and even vegetables and tofu. Because this rub contains no sugar, it’s a versatile seasoning blend. Try sprinkling a little in soups, stews, and noodle dishes just like you would use 'salt & pepper.'

One of our favorite flavor-combinations, classic Chinese 5 Spice, inspired us to create this new rub. We took the 5-Spice rub we already make for our ever-popular rotisserie roasted ducks at Dahlia and added even more flavor and more spices. Our Chinese 12 Spice Rub with exotic hints of fennel, cardamom, star anise, and sumac, will add sweet fragrance and savory flavor, "Chinese-restaurant style" to duck, chicken, and pork. Try it on pork babyback ribs!

.....well, almost new
Masala means 'spice mixture' in India. Our fragrant blend contains coriander and clove, along with cardamom and hints of garlic and chive. We've updated our lamb rub and are using this new rub as a companion to lamb and chicken. It's also fantastic on a juicy steak, fish, seafood, or vegetables. Also try mixing a little Bengal Masala Rub into a container of plain yogurt to use as a sandwich spread or a condiment. 

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