COAST N SMOKE: Bahia Barrels Rub – 150g

Churrasco in a shaker

Bahia Barrels takes its cue from tempero baiano — the vibrant, spiced seasoning of Brazil's Bahia coast — and points it straight at the grill. It's the rub for picanha night: warm, aromatic and just spicy enough to keep things interesting. Rub it on a fat-capped rump and you're most of the way to a Rio churrascaria.

The flavour

Earthy cumin and coriander seed lead into sweet paprika and a warm, turmeric-gold hum. Chilli flakes and cayenne bring a genuine medium heat, while oregano, cinnamon and nutmeg give it that unmistakable Baiano complexity — spicy, fragrant and moreish.

How to cook with it

• Score the fat cap on a picanha, rub it hard, and grill over high heat fat-side first.
• Season chicken thighs or firm white fish and cook fast over coals.
• Coat pork before a hot roast for a spiced, golden crust.
• Toss cauliflower or chickpeas in oil and Bahia before roasting.

In the shaker

A warm golden-red medium grind, herb-flecked and fragrant with cumin and turmeric. Free-running and quick to colour up over high heat.

Ingredients & Dietary

Ingredients: Paprika, salt, garlic, onion, cumin, coriander seed, black pepper, cayenne, chilli flakes, oregano, turmeric, parsley, cinnamon, nutmeg.

Dietary: No gluten detected during lab testing; vegan; no dairy; no added MSG; no added sugar. Always check the physical label.

The Rub Smuggler's Verdict

Some call it a spice run; I call it picanha night. Score the fat cap, rub it hard, grill fat-side down till it renders, then serve with Four Saucemen The BBQ Sauce on the side and a scatter of Falksalt Hickory Smoke flakes over the sliced rump.