Williams Sonoma Mini Rub Set, Potlatch
- Only at Williams Sonoma
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Our sampler of potlatch rubs is inspired by the natural botanical seasonings that Pacific Northwest Indians once used to prepare salmon for their ceremonial feasts. Packaged in mini tins, the collection of seasonings includes our Classic flavor plus three lively twists: Spicy, Citrus Ginger and Lemon Garlic . Each variation is delicious with salmon and complements other seafood, pork and chicken too.
Spicy: Showcases the classic, rich potlatch flavor of red peppers and herbs, but with a kick of heat.
Citrus Ginger: Combines the bright flavors of oranges with the kick of ginger, a touch of cane sugar and spices – coriander, paprika, turmeric and red pepper
Lemon Garlic: Tangy lemon and savory garlic with fragrant turmeric and cardamom.
Classic: A mildly spicy blend of fragrant paprika, crushed red peppers and chili pepper rounded out with oregano, basil and coriander.
- Set of four 1.5-oz. tins, one of each flavor.
- Made in USA.
- Use & Care
Rub 2 tsp. potlatch seasoning into 1-lb. salmon fillets before grilling or baking. It's also delicious rubbed into steaks or blended with safflower oil and used to baste chicken, pork or turkey.
- Spicy Potlach: Salt, crushed red pepper, paprika, chile pepper, oregano, basil coriander, ground red pepper, safflower oil.
- Citrus Ginger: Ginger, kosher salt, crystallized orange (evaporated cane juice, citric acid, orange juice, orange oil, ascorbic acid [vitamin C], orange peel, black pepper, cane sugar, coriander, paprika, cilantro, India turmeric, citric acid, orange oil, red pepper.
- Lemon Garlic: Kosher salt, garlic, crystallized lemon (citric acid, evaporated cane juice, lemon oil, lemon juice, ascorbic acid [vitamin C]), black pepper, roasted garlic, parsley, India turmeric, Guatemalan cardamom, fennel, lemon oil, citric acid, safflower oil.
- Classic: Kosher salt, paprika, crushed red pepper, chili pepper, oregano, basil, coriander, safflower oil.
- These products are prepared and packaged using machines that may come in contact with wheat/gluten, tree nuts, fish, shellfish, eggs, milk, soy.
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If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
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Rated 5 out of 5 by Anonymous from Use this awesome spice selection weekly! I received this as a gift last Christmas and we've ended up eating amazing salmon weekly this year. I went on line to see about ordering some more and saw the bad reviews based on the tins stacking together. Yes, it's awkward, but it was a great way to try the different spices. Be wary opening the tins and you get used to it.Date published: 2019-12-12Rated 1 out of 5 by LILBLL from Terrible packaging design This is NOT 4 cans as the picture suggests. This is one continuous product where the bottom of one is the top of another. Thus, when you pull them apart, the cover comes off without warning. Have the vacuum cleaner ready to clean it up. Also, allow extra time to drive to the store and buy something else. Whomever designed the package has never actually tried her/his own product. Ditto to the previous review. Open the package and the spices go everywhere.Date published: 2019-09-01Rated 1 out of 5 by tinabv from Terrible package design The tower actually interlocks. The bottom of the top container is the top of the second container and so on. When I removed the plastic packaging, the tower was loose between the second and third spices, spilling the contents all over the floor. It doesn't tell you that in the description. The flavors are great but I hate the design. Plus, I have to store this in a different place due to height.Date published: 2016-04-14