Some rubs sit on the surface. White Magic gets underneath it.

Garlic. Onion. Porcini mushroom. Buttermilk. Tomato. Each one chosen to do something specific — and together, they build a layer of savoury flavour that doesn't quit when the heat hits.

The porcini and tomato bring a deep, natural umami backbone. The buttermilk softens the edges and adds a subtle richness that stops it tipping too sharp. The sweet-salt balance does what it's supposed to do over fire — pulls that caramelised crust right out of whatever you're cooking.

No one ingredient steals the show. That's the point.

Throw it on: Spatchcock chicken. Pork ribs low and slow. Game-day wings. Smashed potatoes in cast iron. A burger that deserves better than plain salt.

White Magic doesn't announce itself. It just makes everything taste like you knew what you were doing all along.