Ignite your culinary passions with our Very Peri Braai Spice, the perfect blend for those who dare to explore the vibrant depths of flavour. Each grain is a mosaic of heat, meticulously chosen to complement and enhance, not overpower. This is where the fierce warmth of chillies meets a curated selection of herbs and spices, creating a tapestry of taste that’s as complex as it is fiery. It’s a blend that doesn’t just add heat—it infuses your meats and vegetables with a lively essence, turning every braai into a sizzling celebration of spice.
Our Very Peri Spice is a homage to adventure, a tribute to the braai masters seeking to push the boundaries of their grill. It’s not just about the sear of heat on your tongue; it’s about the journey of flavours that unfold with each mouthful. From the subtle hint of smokiness to the crescendo of peri-peri’s signature zing, this spice blend is a carefully crafted journey for your palate. Whether searing chicken, grilling seafood, or charring vegetables, our spice ensures each dish is not just cooked but transformed.
Crafting a memorable braai experience means embracing the bold and the spirited, and our Very Peri Braai Spice is your ticket to such an escapade. It’s more than a seasoning—it’s a declaration of passion for those who like their meals vibrant and their memories flavourful. So stoke the flames, season generously, and watch as the magic of Very Peri turns simple ingredients into a feast of exhilaration.
Alastair Woodland –
I have my own mixes for specific cook ups, but! This new range from Oz Braai will be a permanent in my Home Kitchen & Camp Kitchen. I have a lot of Oz Braai’s gear so when I saw they have released spices I jumped on stat!!! This Very Peri is Very Deli I am a massive sucker for spice and citris combined. I have my own specific mix for Lamb Cutlets but i will be trying this on them too. I did rub some into a pork steak and let it sit uncovered in the fridge for a few hours. Dry Brined i guess. The result was amazing. It just fit so well. And the citric acid helped the fatty edge become more tender and zesty. Well done Oz Braai