Piri Piri Chili Fiery Mozambican

Piri Piri Chilli Fiery Mozambican with real fire

The Piri Piri Chilli Fiery Mozambican from Cape Herb & Spice is a fiery chili spice blend with African birds-eye chili, garlic, and paprika, made for everyone who likes it really hot. Not a mild seasoning salt, but real Piri Piri fire from Mozambique.

Piri Piri Chilli Fiery Mozambican is the fiery Piri Piri spice blend from Cape Herb & Spice in Cape Town, made for poultry, meat, and spicy marinades. It brings the heat of Mozambique to your table, hot from birds-eye chili, savory from garlic, and bright from lemon. The heat doesn't hit immediately, but it is all the more lingering.

The base consists of 44 percent sea salt, with added garlic, paprika, a little sugar, 8 percent crushed chili flakes, 7 percent chili powder, and one percent tiny birds-eye chili peppers. These small African chilies set the tone here. A seasoning that means business and builds up slowly but surely until it coats the entire palate.

Hot, savory, with a long finish

Fiery, savory, and bold—that is how the blend coats the meat, revealing its heat only after the first bite.

First you taste garlic and paprika, then the heat of the birds-eye chili builds up and lingers for a while. A touch of lemon keeps the heat fresh and prevents it from just burning. This is how Piri Piri tastes the way it is loved in Mozambique and Portugal: bold and vibrant.

If you prefer it a bit milder, reach for the Portuguese Peri Peri Rub, which plays out the same idea more gently. This Fiery Mozambican is the uncompromising version.

How to tame the fire

Rub chicken or prawns with oil and the blend, let them marinate, and then sear them on the grill or in a pan.

In a yogurt dip, it transforms a grilled platter, and sprinkled over fries, it turns a side dish into a little adventure. If you are cooking for guests, simply put the tin on the table so everyone can season according to their own courage. That way, it stays exciting until the very last bite.

It tastes just as good over couscous, in a dip, or on potatoes, and it is the base for a true Piri Piri oil. For that, stir about a tablespoon into half a liter of oil, or less depending on your desired heat. It shows off its fire best over grilled corn.

If you are looking for even more heat, take a look at the Ghost Chilli Indian Nagaland, the hottest in the series.

Cape Herb & Spice from Cape Town since 1994

Behind this blend is Cape Herb & Spice, a spice manufacturer from Cape Town, founded in 1994 by Irene Ivy.

What Irene started over 30 years ago from a small market cart at the V&A Waterfront now supplies kitchens around the globe, with over 600 employees backing the operation. Just as Irene intended, innovation, taste, and quality remain the top priorities to this day. Cape Herb & Spice sees itself as a cheeky sous-chef in your kitchen and was the first provider in South Africa with completely non-irradiated spices. Bravo.

Browse through other spices from Cape Herb & Spice or our spice blends for every taste.

Ease into it, cool down, stir up some corn butter

Ease into the amount you use; the heat unfolds with a delay and is easily underestimated. A dollop of yogurt or a slice of bread on the side will kindly catch the fire. The spicy Piri Piri chicken needs a cool drink, some bread, and the courage for heat. If you like, mix a spoonful into soft butter for a fiery corn butter. Fire away.