A spicy mix, however you say it…
Whether you call it piri-piri or peri-peri seasoning, the end result is all the same – it’s a delicious combo of pungent and savory spices with a healthy kick of heat. It’s perfect as a dry rub for steaks or chicken, and it can add a nice level of savory spice to soups and sauces.
Finding piri-piri pepper (a.k.a. dried African bird’s eye or malagueta pepper) is not a simple task, but you do have some excellent substitutes that will do just fine. Common cayenne (30,000 – 50,000 SHU) is the simplest swap-in as it’s a spice rack staple, though it’s a little milder than malagueta. Adjust your use according to you tolerance level. If you want something a little more unique and comparable in heat, try crushed pequin pepper. It’s spiciness is more in-line, and pequin are easy to pick up online. Another option is dried Thai chilies which will pack a comparable punch to malagueta. They, too, are simple to source, online or often at your local supermarket.
Ingredients
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cardamom
- 1 teaspoon ginger powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground piri-piri pepper malagueta pepper, or sub in cayenne pepper or ground pequin pepper
Instructions
- Grind the dried oregano into a powder, then combine all ingredients in a mixing bowl.
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