Smoke & Flame
The grill's best friend.
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Chilli Libre
Warm, rounded heat with real chilli character. Bold, never punishing.
Ingredients
No garlic. No onion. No honey. No anti-caking agents. No fillers.
salt, black pepper, Aleppo pepper, cumin, cayenne pepper, smoked paprika, red pepper flakes.Blends are produced in a facility that handles other spices, so they are not suitable for people with severe allergies.
Nutrition
Not yet declared. The values arrive with the lab analysis, and nothing is estimated here in the meantime.
How to use
- Rub a teaspoon on chicken thighs with olive oil before roasting at 220C
- Stir into scrambled eggs with butter and feta
- Sprinkle on roast potato wedges before baking
- Toss with courgette and peppers before they hit the pan
- Dust on grilled steak just before serving
- Stir into a tomato sauce for heat without sharpness
Pairs well with
- Chicken
- Eggs
- Grilled steak
- Roast potatoes
- Sweet potatoes
- Courgette
- Tomato dishes
- Rice
- Peppers
- Prawns
Chilli Libre
Bold flavour, never bullying.
Black pepper opening, Aleppo settling in behind it with a slow warmth, cumin and smoked paprika giving it body, cayenne bright at the finish. Heat that arrives, settles, and gets out of the way. Eggs, chicken, roast potatoes, grilled steak.
Recipe ideas.
What it tastes like
Black pepper opening, Aleppo settling in behind it with a slow warmth, cumin and smoked paprika giving it body, cayenne bright at the finish. Heat that arrives, settles, and gets out of the way. Eggs, chicken, roast potatoes, grilled steak.
Tasting notes
- Herb
- 1 of 5
- Spice
- 3 of 5
- Salt
- 1 of 5
- Heat
- 3 of 5
- Sweet
- 1 of 5
Why we made it
Chilli Libre has no garlic and no onion, and none arriving quietly as natural flavouring either. The warmth is rebuilt from peppers, smoke and cumin instead: heat, body and brightness, with nothing working in the background that you cannot see on the label. And there is the advantage nobody prints on a pack. You can eat it at seven and still want to be close to someone at nine.