Peri Peri Seasoning

Peri peri is a fiery African chilli blend known for its heat, tang, and smoky flavour. Made for the Indian palate. So we did our own take on it.

Kashmiri chilli brings that vibrant red colour and a heat that overwhelms your food. Tamarind adds the tang that makes you reach for another fry. And garlic, onion, oregano, and black pepper bring everything together.

What is Peri Peri Seasoning?

Cold-ground and packaged in a 55g tin, this dry peri peri seasoning is made with Kashmiri chilli powder, dehydrated garlic, and tamarind powder. No marinating, no sauce, no sogginess; it's designed to go from the tin to the plate!

What is the specialty?

The base note here is Kashmiri chilli, which is used for its deep red colour and mild heat. Red chilli powder and chilli flakes add the extra heat Kashmiri chilli alone can't. The peri-peri is known for its sourness, and Tamarind brings that to the richness of whatever it is sprinkled on.

Why choose Shaman

Unlike many shelf blends which use the word "spices" to obscure the ingredients, every Shaman product lists them by name in the proportion they are used. 

All blends are cold ground, not heat processed. No Shaman product is coloured, and the colours you see on your food are the colours that the ingredients actually produce and not added to the product later to make it look a certain colour. Each product carries its own FSSAI license, printed on the pack.

How can you use it?

There is no preparation stage, and that's supposed to be a dry stage and not a sauce. Simply add hot fries right out of the fryer or oven. Toss into warm popcorn while it still has moisture, so the seasoning sticks instead of sinking to the bottom. Apply to paneer or vegetables as a dry coating before grilling. Also works mixed into yoghurt dips, dressings, or marinades.

What foods go well with Peri Peri Seasoning?

The obvious combination is fries and roast potatoes. The chilli flakes and garlic bits stick to the hot, slightly oily surface rather than sliding off. Grilled chicken and paneer are similar. The seasoning sticks to warm kernels, which is where popcorn is less obvious but arguably. Add to pasta at the end, not while cooking tamarind tang and chilli aroma doesn't survive long heat. Sprinkle on sandwich or wrap fillings with mayo or yoghurt for a tangy contrast.

How is Peri Peri Seasoning processed?

Cold ground, as opposed to processed under heat, which is more cost effective and faster to run at scale, for the most part because of this. The downside to heat-grinding is that the oils that give chilli and garlic their pungent aroma, and much of their taste, are lost during the process. That loss is not experienced when cold-grinding, which is why this blend has a distinct aroma as soon as the tin is opened, and is not required to be cooked before smelling.

How can you identify good-quality Peri Peri Seasoning?

Three things to look at before purchasing a pack. First, the chilli variety should be named specifically  'Kashmiri chilli' or 'red chilli powder,'  not just 'chilli powder '. Second, the full ingredient list should be printed in order of quantity, as Indian law requires; many brands skip this and just list 'spices, salt, seasoning'.Third, the red should look naturally chilli-derived, not flat or synthetic a sign of added colourant, even if it's not on the label. This one specifies the chilli varieties by name, lists all ingredients in order, and has no added colours.

How should you store Peri Peri Seasoning?

Store in a cool, dry spot away from heat and sunlight; both fade the colour and dull the aroma. Refrigerate after opening; the tamarind and sugar content make it more moisture-sensitive than plain chilli powder

Is Peri Peri Seasoning suitable for everyday cooking?

Yes, as a finishing accent, not a staple spice.". Sodium content is 10.4g per 100g and salt content is > 5%, so a pinch to half a teaspoon per plate is more than enough. It is produced in a plant that also handles sesame, wheat, mustard, peanut, and cashew, but is not safe for people with severe allergies to these foods, as it is possible that they may have been exposed to the other ingredients through cross-contact in the facility.