Toscana Fire BBQ — Italian flavours from the grill

Why fennel seeds?

Fennel seeds have a sweet, anise-like aroma that can suit various Italian dishes and grilled preparations. In our rub they provide a recognisable flavour alongside other spices.

The dish's flavour depends on dosage, other ingredients and cooking method. A fennel aroma does not establish a particular roasting method or that spices penetrate deep into meat.

Flavours and allergens

Fennel seeds provide the anise-like accent. Smoked paprika contributes colour and smoky flavour, allspice warm spice notes, and cayenne heat. These are characteristic flavours, not a complete ingredients list.

Toscana Fire also contains garlic and mustard. Contains mustard. Check your selected pack for the full ingredients, dosage, allergens and any cross-contact information. Remember sauces and side dishes too.

Our spices come from Kerala, India. This is not automatically the origin of salt, sugar and other ingredients. We blend the rub to order.

Which dishes can you use it for?

Chicken, lamb, pork and vegetables are possible uses. Choose a recipe suited to the cut and thickness. Chicken thighs, lamb chops and pork tenderloin need different doneness checks; one temperature or fixed time does not suit every dish.

For chicken, measure at least 74°C in the thickest meat of several pieces, without touching bone. Colour or a dark spice coating does not replace this measurement. Use an appropriate recipe and safety guidance for other foods.

Fennel, courgette, aubergine and peppers can also suit this flavour profile. Dose the rub with salt in other ingredients in mind.

Oil, timing and heat

A thin layer of olive oil can be a flavour choice, but is not a mandatory binder or a proven better option for every dish. Use only as much as the recipe needs.

You can cook straight after seasoning; seasoning ahead is optional. A minimum wait of two hours or overnight is not generally required. Keep raw meat covered in the fridge within its shelf life and use a separate working portion of rub to keep the main supply clean.

Choose direct or indirect heat to suit the dish. A short direct finish is optional and needs supervision. Sugar and spices can burn; a dry rub does not guarantee crisp bark. Use only suitable smoking wood according to your BBQ's instructions.

Serving

Serve with grilled vegetables, lemon, focaccia or a yoghurt sauce, for example. Lemon is a separate flavour addition, not a compulsory ingredient. Check yoghurt and bread for ingredients and allergens, and keep perishable dips refrigerated until serving.

Also discover Jamaican Jerk BBQ and our Korean BBQ style guide.

Try Toscana Fire

Toscana Fire BBQ Rub · Starter Pack with three bags of your choice · View all rubs