Poudre à braises (Glowing embers)

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Poudre à braises (Glowing embers)

Technical guide

Ingredients Black pepper, white pepper, rosemary, *mustard, *celery, spices.
Allergens *Mustard, celery.
Origin Original Creation
Net weight 40 g
Storage / Use In a cool, dark, dry place.
Price incl. tax €8.80

Use to season roasted or grilled red meat (no need for salt).

Recommendations
Sprinkle over meat before cooking.
Omit the salt. Add a pinch just before serving.
Glowing Embers Blend can also be used in marinades (Simply stir 4 teaspoons of Glowing Embers into 3 tablespoons of olive oil, then marinate the meat in the mixture 4 to 12 hours).

Perfume

Peppery, with hints of chile heat.

The words of Olivier Roellinger

I combined fiery spices from nature—six different peppercorns and 2 chile peppers—with French herbs to come up with this blend that maximizes the flavors of meat, fish and vegetables cooked over an open fire or on a grill.

The peppercorns from Japan, Sri Lanka, India, and Jamaica each bring a unique heat and character that stems from where they were grown, and how they were harvested, selected, and dried. Their flavors intermingle to lend the blend a deep, fiery warmth that goes well with the spicy heat of the chile peppers. I’ve called on several French herbs to temper the impetuous nature of these spices gathered from the four corners of the world. Savory, rosemary, bay leaf, thyme and juniper help balance the blend.

It’s a spice combination for cooks who like to play with fire!