The Spice Mandi’s Peri Peri Masala is a bold seasoning blend for anyone who enjoys a noticeable chilli kick with a savoury, tangy finish. Prepared and sold in Lahore, it is designed as an everyday spice that can be used before cooking, during preparation or as a finishing sprinkle, depending on the dish.

Its lively peri peri-style flavour works especially well with chicken, potatoes, vegetables and snacks. Use it to add extra heat and seasoning without having to prepare a separate spice mix each time.

Ways to use Peri Peri Masala

• Chicken – Coat chicken pieces with the masala before grilling, baking, pan-frying or air-frying. For a deeper flavour, combine it with a little oil and let the chicken rest before cooking.
• Chicken wings – Toss cooked wings with a light coating for a spicy, savoury finish.
• Fries – Sprinkle over hot fries and toss immediately so the seasoning adheres well.
• Potato wedges – Season wedges before roasting or air-frying for a spicy crust.
• Grilled corn – Dust over hot corn, particularly when paired with a little lemon.
• Roasted vegetables – Add to potatoes, cauliflower, carrots, capsicum or other vegetables before roasting.
• Eggs – Sprinkle over fried, scrambled or boiled eggs for a quick spicy breakfast.
• Popcorn – Use a small amount as a savoury seasoning for homemade popcorn.
• Sandwiches and wraps – Add a light sprinkle to chicken, vegetable or cheese fillings.
• Snacks – Use as a finishing spice on roasted potatoes and other savoury snacks.

Flavour profile

Peri peri seasoning is known for a combination of chilli heat, tangy notes, garlic-like savouriness and aromatic spices. The result is a punchy flavour that can stand out even when used in a small quantity.

If you prefer milder heat, start with a small amount and increase gradually. For a stronger flavour, the masala can be combined with oil or another suitable marinade ingredient before coating meat or vegetables.

Cooking tips

For chicken and other meats, coat the surface evenly rather than adding a large amount in one place. Allowing the seasoning to sit on the food before cooking can help the flavour develop.

For fries, wedges and roasted vegetables, add the masala while the food is freshly cooked and still warm. A small amount of oil can help the powder stick to the surface.

For eggs, popcorn and other ready-to-eat foods, add the seasoning gradually so the chilli intensity does not overpower the dish.

Storage

Keep the bottle tightly sealed in a cool, dry place. Store it away from steam, humidity, direct sunlight and cooking heat. Always use a clean, completely dry spoon when handling the masala. Moisture can cause powdered spices to clump and may affect their texture and freshness.

Available sizes and pricing

The Spice Mandi lists the Peri Peri Masala in three sizes:

• 100 g
• 250 g
• 500 g