Portuguese Piri Piri – Hot – 35g

$3.45

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203 In stock

203 in stock

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Weight
35G

Product description

Originally made in Mozambique by the Portuguese, this zesty spice blend is most commonly used as a spice rub on grilled chicken. With rich, smoky flavours and a little kick, this versatile spice rub can be used to jazz about just about any meat, seafood, or even veg! Our Portuguese Piri Piri blend has a medium-hot heat rating.

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Flavour Notes:

With rich, smoky flavours and a little kick, this versatile spice rub can be used to jazz about just about any meat, seafood or even veg! Our Portuguese Piri Piri blend has a medium-hot heat rating.

Culinary Notes:

The heart and soul of this blend comes from the African peri peri chillies which were bought back by the Portuguese explorers. This zesty spice blend is most commonly used as a spice rub on grilled chicken. but can add a great smoky flavour and chilli kick to soups, stews, sauces or grilled meat, fish or veggies.

Health Benefits:

All of our blends are full of spices that are beneficial to your health. They are preservative-free, additive-free, and filler-free. The intense flavour from our spice blends means a little goes a long way. Our Piri Piri blend is packed with Paprika for antioxidants, lemon peel for vitamin C and chilli for boosting the immune system, eliminating inflammation and aiding in weight loss.

Ingredients:

Made from local and imported ingredients: Paprika, chilli, salt, pepper, lemon peel.

country of origin:

Mozambique

other names or spelling:

Peri Peri

How to use

  • Add direct to dishes or infuse in oil
  • Rub generously on a whole chicken before grilling for the classic
  • Sprinkle over steaks before placing on a searing hot grill
  • Mix with a little oil and rub the marinade generously over prawns before BBQing
  • Mix with sour cream or greek yogurt for a zesty dip
  • Add to rice before cooking so the grains are infused with Piri Piri flavour
  • The fruity and acidic characteristics are perfect for slow-cooked meat dishes
  • Use 1tbsp to 500g of protein
  • To release the volatile oils in the spices, this blend it best added at the beginning of cooking
  • Replace an array of spices in a dish with this one handy blend

The Spice People FAQs

Portuguese Piri Piri is a traditional spice blend originating from Mozambique and commonly used in Portuguese cuisine. It’s known for its spicy and flavorful profile, featuring the famous African bird’s eye chili (Piri Piri), along with other herbs and spices.

Portuguese Piri Piri spice is known for its heat, thanks to the inclusion of the fiery bird’s eye chili. It’s generally considered to be quite spicy, but the level of heat can vary depending on individual taste preferences and the specific blend used.

Yes, you can adjust the spiciness of dishes made with Portuguese Piri Piri spice by varying the amount of spice blend you use. If you prefer milder heat, you can use less of the spice blend or mix it with other ingredients to temper the heat.

To maintain its flavour and potency, it’s best to store Portuguese Piri Piri blend in an airtight container in a cool, dry place away from direct sunlight. Proper storage can help extend the shelf life of the spice blend.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.