Here’s 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. peri-peri or dried African bird’s eye) 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 piri piri. Adjust your use according to you tolerance level. You may want to add in a little more if you’re using cayenne to not cut the spiciness so much.
If you want chilies comparable in heat, try crushed pequin pepper or dried Thai chilies. Both offer similar heat profiles to piri-piri.
Like spicy seasonings? Check these recipes out too:
- Tandoori Masala Spice Mix: You’ll find so many uses for this blend, from morning eggs to a fresh green salad.
- Berbere Spice Blend: Berbere is one delicious Ethiopian seasoning that’s delicious as a dry rub or finishing spice.
- Chili Lime Seasoning: This isn’t a Tajin copycat. Our recipe features more ingredients from your spice rack for a more robust flavor.
- 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
- Grind the dried oregano into a powder, then combine all ingredients in a mixing bowl.