Best before: 30/09/27
Sweet, smoky, spicy and salty in one tin. Use it dry, mix it with oil for a rub, or turn it into a marinade. Handmade in small batches in Suffolk.
Pinches describe this one as incredibly versatile and incredibly moreish, and the balance is what makes it. Paprika and garlic do the smoky savoury work, sugar rounds it off, red chilli flakes bring the heat, and dried orange zest cuts through with a citrus lift you do not usually get in a barbecue rub.
It is not just for meat. Toss it through potato wedges or roast veg before they go in the oven, or sprinkle it over prawns on the barbecue.
As a dry seasoning: sprinkle over chips, wedges, roast veg, halloumi or corn before or after cooking.
As a rub: mix a couple of tablespoons with enough oil to make a paste, then work it into chicken, pork, ribs or a cauliflower steak.
As a marinade: loosen the paste with a little more oil and a squeeze of lemon, then leave whatever you are cooking in it for an hour or overnight. Because it contains sugar it will catch over direct heat, so keep an eye on it on the barbecue. Store the tin in a cool dry place.
Sea salt, sugar, paprika, dried red chilli flakes, dehydrated garlic, dried orange zest, oregano, black pepper.
Contains no allergenic ingredients.
All Pinches products are made in a home kitchen that handles known allergens, so this is not suitable for anyone with an allergy to celery, cereals containing gluten (including wheat, barley and oats), crustaceans, eggs, fish, lupin, milk, molluscs, mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites or tree nuts.
How spicy is it?
Warm rather than hot. The red chilli flakes give a definite kick but the sugar and paprika keep it balanced, so it works for most palates.
Is it vegan?
Yes. It is suitable for vegans and works just as well on vegetables, tofu and halloumi as it does on meat.
Does it contain smoke flavouring?
No. The smokiness comes from the paprika rather than added smoke flavouring, and there are no fillers or anti-caking agents in the tin.
Can I use it in winter?
Yes. It is excellent on oven chips, roast potatoes and traybakes, so the tin does not need to go away with the barbecue.
How long does it keep?
Pinches give it an 18 month best before date from production, and the date is on the tin. Keep it in a cool dry cupboard with the lid on.
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