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South African‑Inspired Peri‑Peri Spice Mix

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Prep Time 10 minutes
Total Time 10 minutes
Course Condiment, Seasoning
Cuisine South African
Servings 0.5 cup, dressing roughly 8 bone-in chicken pieces or seasoning for veggies

Equipment

  • Mixing bowl medium-sized, for blending all dry spices.
  • Measuring Spoons to accurately portion ingredients.
  • Small whisk or spoon for even mixing.
  • Storage container airtight glass or BPA-free plastic jar to preserve freshness.
  • Coffee grinder or spice mill (optional) to powder saltier ingredients, or to grind whole spices if you choose to upgrade your spice mix.
  • Label and marker to date and name your mix (e.g., “Peri‑Peri Masala Spice Blend – June ‘25”).

Ingredients
  

  • 2 tablespoons smoked paprika – adds smoky depth and vibrant color.
  • 1 tablespoon dried oregano – delivers herbal warmth.
  • 1 tablespoon garlic powder – a must for savory richness.
  • 1 tablespoon onion powder – for gentle sweetness.
  • 2 teaspoons ground cayenne pepper – fiery kick; adjust to taste.
  • 2 teaspoons ground black pepper – background spice richness.
  • 1 teaspoon ground cumin – subtle earthiness.
  • 1 teaspoon dry lemon zest or citric acid – tangy citrus brightness.
  • 1 teaspoon sea salt – balances the spice; adjust if using salted dishes.
  • ½ teaspoon smoked chili flakes – optional for texture and extra fire.

Optional add‑ins

  • ½ teaspoon chili powder for more depth.
  • ½ teaspoon dried thyme or bay leaf powder for more herbal notes.

Instructions
 

Gather your spices

  1. Organize ingredients on your counter. Having everything measured before starting streamlines the process—especially when working with fiery spices.

Combine in a bowl

  1. Place smoked paprika, dried oregano, garlic powder, onion powder, ground cayenne, black pepper, ground cumin, lemon zest, salt, and optional smoked chili flakes into your mixing bowl.

Whisk thoroughly

  1. Use a whisk or spoon to mix the spices evenly, breaking up clumps and ensuring balanced distribution of heat and flavor.

Taste & adjust

  1. Take a tiny pinch and sample. Looking for more tang? A bit more lemon zest or citric acid can do wonders. Want more smokiness? Just a dash more smoked paprika or chipotle powder.

Store

  1. Transfer into your airtight jar. Add a label with the date. Keep in a cool, dark place—away from stove heat or direct sunlight.

Use

  1. For a classic peri peri chicken, coat bone-in thighs or drumsticks with olive oil, then dust with this spice mix before grilling or baking (roasting at 200 °C/400 °F for about 35–40 minutes, turning once).

Other uses

  1. Sprinkle on grilled veggies, roasted potatoes, or popcorn. Mix into oil and drizzle over seafood. Use like you'd use za’atar or chaat masala: try it on fresh avocado toast or as a seasoning for eggs!