Our Ingredients | Pure Herbs
A BBQ rub gets its character from its combination of ingredients. Below, discover the spices that give our blends their flavour, colour and heat.
All the spices for our rubs come from Kerala, India. We blend our rubs to order. This is different from freshly grinding spices for each order; we make no such claim here.
This is a selection of flavour ingredients, not a complete ingredient list for each product. Always check the current product information and packaging for the full composition, allergens and recommended quantities.
Origin: Kerala, India
The spices we use in our rubs are grown or produced in Kerala. This origin applies to the spices, not automatically to salt, sugar or all other ingredients.
A name or culinary tradition does not tell you where our own ingredient was produced. Gochugaru refers to a Korean style of chilli; Jamaican Jerk to a Jamaican flavour tradition. This does not make Korea or Jamaica the production origin of our spices.
For smoked paprika too, we state the confirmed origin of Kerala. We do not claim Spanish La Vera origin, a protected designation of origin, a specific smoking wood or a fresh-grinding process without supporting information for our own ingredient.
The flavour ingredients
Cumin
Cumin gives our Shawarma and Tex-Mex rubs a warm, earthy flavour. Its combination with other spices determines the character of each blend.
We describe cumin here as a flavour ingredient, not as a guarantee of caramelisation or a particular crust. The result also depends on the dish, cooking method and other ingredients.
Ground coriander
Ground coriander seed adds a warm, slightly citrusy note. Together with cumin, it forms an important flavour base in our Shawarma rub.
Coriander here means the seed used as a spice, not fresh coriander leaves.
Gochugaru
Gochugaru is the Korean-style chilli component of our Korean BBQ Rub. It adds a fruity chilli note and colour; the overall heat comes from the combination of ingredients.
The Korean style is a culinary reference, not a claim that our ingredient was grown in Korea.
Kashmiri mirch
Kashmiri mirch adds a red chilli accent to our Tex-Mex rub. Cumin, cayenne pepper and smoked paprika also contribute to the final flavour and heat.
The name of the chilli is not the same as the growing or production origin of our own spice.
Mustard powder
Yellow mustard powder is an important flavour ingredient in Carolina Gold. It gives the blend its distinctive mustard character.
Memphis BBQ Rub and Toscana Fire also contain mustard powder. Bear this in mind if you have a mustard allergy, and check the current packaging.
Ground allspice
Allspice gives Jamaican Jerk and Shawarma a warm, spicy note. Its flavour recalls cinnamon, cloves and nutmeg, but allspice is a single spice, not a mixture of those three.
The reference to Jamaica in Jamaican Jerk describes the flavour tradition of the rub, not the production origin of our allspice.
Scotch bonnet powder
Scotch bonnet powder gives our Jamaican Jerk rub a fruity, hot note. Cayenne pepper and chilli flakes also contribute to the overall heat of the blend.
We do not state a fixed SHU rating for the ingredient or an exact recipe ratio here. A calculated figure is not a measurement of every batch.
Smoked paprika
Smoked paprika gives blends including Carolina Gold and Memphis a smoky note and paprika colour. It can also add flavour when cooking in an oven or air fryer.
Using a smoked spice is not the same as barbecuing over fire or with smoking wood.
Discover our rubs
Spices from Kerala, India. Rubs blended to order. Check the full ingredient and allergen information for each flavour.
View all rubs