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Wild West - BBQ blend

(5) (4)

Barbecue spice blend

Ideal for summer barbecues
As a marinade or dry rub
Perfect for meat, vegetables, fish and tofu
Handcrafted by the Yaksha tribe
Warm, smoky notes

$15.00

At a glance

Contents
BBQ spice blend, ideal as a marinade or rub.
Preparation
4-5 tsp per kg of meat, vegetables or other food. To marinade, add a little vegetable oil, garlic and herbs to taste. Massage the food and leave to stand for at least 1 hour for fish, vegetables and seafood, and 2-3 hours for meat. In a dry rub, add a little sugar to the spice mixture, then rub the food directly dry.
Heat
Spicy but not hot
Ingredients
Smoked paprika (Pepe), cumin, black mustard, coriander (Dinesh), ginger (Dhammi), white pepper (Annu & Joseph)
Origin
Spain, India, Sri Lanka

Composition

Smoked paprika

Black mustard

White pepper

Coriander

Ginger

Cumin

Beyond organic

NATURAL
ETHICAL
LAST HARVEST
FAMILY-RUN
NO FLAVOURINGS
CRAFTED IN SWITZERLAND
TRADITIONAL METHOD
HAND-ROASTED

Wild West, the BBQ spice blend Yaksha?

For a summer barbecue in your garden, a dinner party with friends, or a sunset meal on your terrace, the Wild West spice blend will appeal to all barbecue lovers. Whether you prefer rubs, marinades or homemade BBQ sauces, this versatile blend will enhance your preparations with warm, complex, subtly grilled and smoked notes. It's ideal for seasoning meat, fish, vegetables or tofu, enhancing the flavour of your grilled dishes, whatever your cooking style. Wild West, the Yaksha? BBQ spice blend. Prepare your taste buds for a trip to the American West with a twist typical of American-style grills.

Origin

Sourced from single farms

The spices in this barbecue blend come from farms in India, Sri Lanka and Spain. The paprika comes from the Murcia region where it is grown by Pepe. In this arid area, the climatic conditions accentuate the flavours, giving paprika an exceptionally rich taste. Cumin, black mustard and coriander are grown by Dinesh in Gujarat, northern India, where his farm practises natural agriculture on particularly fertile soil. Near Kandy, in Sri Lanka, ginger is grown by Dhammi in the shade of papaya, nutmeg and other tropical trees, in a humid tropical climate where juicy, lemony ginger flourishes. Along the hills of Kerala, also known as the Western Ghats, Annu and Joseph grow their white pepper at altitude. This region is famous for its high-quality pepper, often described as the best in the world, thanks to its unique terroir and traditional cultivation methods.

About the farmers

Committed to sustainable farming practices, Dinesh, Annu and Joseph grow their spices in India in a closed circuit (zero waste) using only organic manure, jiwamrita, made from cow dung and organic waste from their farms. In Sri Lanka, near Kandy, ginger is grown using permaculture on a forest-garden estate, where it flourishes in harmony with nature. As for paprika, in Spain, Pepe uses advanced irrigation techniques such as reusing waste water and drip irrigation, saving water and responding to local shortages. These practices support the production of high-quality, environmentally-friendly smoked paprika.