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Homemade Homemade Spices
Peri-Peri Fire Rub
£6.50 / jar
Delivery available across the Isle of Man. Secure checkout via Paddle.
Bird's-eye chilli, lemon, garlic and paprika — proper peri-peri heat for chicken, wings and prawns. Rub it on dry, or stir through oil and lemon for a baste.
South African heritage
Mozambique–Portuguese peri-peri heat — hotter than supermarket blends.
Ingredients
- Bird's eye chilli flakes
- Smoked paprika
- Garlic granules
- Dried lemon zest
- Oregano
- Sea salt
- Black pepper
- Onion powder
Food pairings
- Chicken pieces & wings
- Spatchcock chicken
- Prawns & calamari
- Peri-peri livers
- Halloumi skewers
- Corn on the cob
Best cooking methods
- Marinate 2–4 hours then grill
- Butter-baste on medium coals
- Spatchcock over indirect heat
- Quick sear on charcoal
- Finish with fresh lemon squeeze
Wine pairings
- Off-dry German Riesling — tames peri-peri heat
- Vinho Verde — bright with prawns & lemon baste
- Douro rosé — Portuguese roots, grilled chicken
- Proper heat — not just paprika with chilli dust
- Works as dry rub or oil-and-lemon baste
- Brilliant on wings, spatchcock and prawns
- Adjust heat by how generously you apply