A layered spice rub built on two of the more distinctive peppers in the Terre Exotique range. Voatsiperifery, the wild Malagasy pepper with its floral, citrus character, is blended with cubeb pepper, which brings a warm, slightly bitter, almost eucalyptus-like note. Cayenne chilli adds direct heat, paprika contributes a smoky sweetness, and a base of thyme, rosemary, oregano, onion, and garlic ties everything together with Mediterranean herbal depth. The result is a rub with genuine complexity — sweet, smoky, peppery, and herbal in balance, with a warmth that builds and lingers. The name says steakhouse, and it is excellent rubbed onto steaks before grilling or searing, but the blend works across a much broader range of cooking than that suggests. It sits comfortably on lamb — whether a rack, chops, or a 7-hour slow-roasted leg — and adds depth to beef bourguignon, daube, and game stews. It also works well pressed onto pork chops, rubbed into ribs, or used to season roasted vegetables where a savoury, smoky crust is welcome. Producer: Terre Exotique, a French spice house founded in 1998 after its founder discovered Penja pepper on a plantation in Cameroon. The company sources directly from growers worldwide and processes at its facility in France, maintaining close relationships with producers to ensure traceability and quality across its range. Storage: Ambient. Store in a dry place. Net: 50g
