A Portuguese tongue tingling blend used for marinades or as a rub. This blend originates from Africa and Portugal and the name Piri Piri translates as Pepper referring to the bird’s eye chilli that is in it. Don’t be put off, if you don’t like too much heat, just use less of it!

See recipes on my blogg:-

Piri-piri salmon with tasty vegetable quinoa GF

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Cayenne pepper, garlic powder, oregano, paprika, chilli flakes, salt, cassia bark, ginger, green cardamom, sugar [30g].

Quick & Easy:
Mix Piri spice blend with mayonnaise and you get a punch of flavours, great with chips/fries, on burgers, with prawns or just simply on the side!

More Authentic:
Add 2 tbsp to vegetable/rapeseed oil; a squeeze of lemon. Marinade chicken(500g); fish; haloumi or vegetables for at least 30 mins and then pan fry.

Cooking to Impress:
A Portuguese classic of Piri Piri Prawns (Serves 4).

Mix 1 tbsp of Piri Piri spice blend with 4 tbsp of olive oil, ½ lemon, juice only, 1 tbsp red wine vinegar and 3 garlic cloves.

Smother 12 large prawns, shells removed, but tails on, in the marinade and leave in fridge for 1 hour
Thread the prawns onto the skewers and cook, on a hot griddle for 4-5 minutes on each side, depending on their size, until the prawns have turned pink and are cooked through.

Hints & Tips:
1. Sprinkle on the mayonnaise for a prawn cocktail with fusion flavours
2. Mix with ketchup for a different take on it – you’ll never go back!
3. Use on your roast potatoes or rub it on your Sunday roast chicken




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