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of dry rub
Keemuns are often compared to Burgundy wines
1 rounded tsp | 8 oz water | 212°F | Steep 5 min
and only two
Madagascar Black Peppercorn Olive Oil Steak Rub of dry rubSpicy and floral with notes of fresh, ground peppercorn and a lingering, tingly Szechuan peppercorn finish. Great for marinades, dressings, aioli, sauting and over ice cream. Try it in a cream based dish, or in a salad for a nice peppery zing. Amazing on popcorn, with creamy pasta and seafood. Create that amazing peppercorn flavor in your favorite dishes without having to use fresh peppercorns! Pairs well with Sicilian Lemon Balsamic, Lavender
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