Too many spice rubs impart an expected savor to whatever they touch. You can pick out Montreal seasoning, for example, whether it’s dusted on steak, deli meats or fish.

Chef Aaron Neale creates spice blends with a somewhat similar philosophy, yet with a different effect. A fan of outdoors, open flames and a well-used grill, he created Neale’s All Purpose Seasoning with the idea of bringing an earthy, smoky hue indoors.

But he didn’t stop there. The Paris -- the one in Missouri -- chef added a second blend, known as Campfire. From a lengthy list of ingredients he distills the essence of flickering wood in a weathered pit, ashen smoke drifting into the settling dusk.

But this is no still life. The spice evolves from trodden earth to crushed pepper to wisps of smoke and on to a fierce blaze. Yet there is a balanced sweetness and a subtle charm, like fresh picked garden herbs and root vegetables.

Depending on the food or the cooking technique, this all plays out differently. On braised meat it brings out a rustic earthy tone. Seared on cast iron it becomes bittersweet, with hints of smoke-streaked stone and glowing embers.

Sprinkled on cantaloupe, sugars in the blend ebb, leaving salt, pepper, garlic and onion space to maneuver. Added to bacon as an afterthought, Campfire relaxes, emerging to dab some heat on the finish.

This is a clever concoction.

Neale started his line of seasoning -- he offers three -- after a series of wild game cooking demonstrations in 2014. He learned from the experience that practically no one else enjoyed the tedious process of creating a rub from dozens of ingredients.

He’s probably right. But pretty much everyone will enjoy the end results.