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Portuguese Seasoning Blends, Gifts for Foodies, Foodie Gift, Chef Gift

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Portuguese Seasoning Blends, Gifts for Foodies, Foodie Gift, Chef Gift

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Overview

  • Handmade item
  • Materials: Highest Quality Ingredients, Small Batch Produced, Hand Blended to Order, Signature and Traditional Blends, Take Your Taste Buds on a Global Journey, Sprinkle On Popcorn And Potato Chips, Stock Your Kitchen Pantry With The Best, Buy Only The Best From Allspice Emporium
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Description

FOR FULL PRODUCT DESCRIPTION AND COMPLIMENTARY RECIPE(S), PLEASE CLICK ON +MORE.

This collection of Portuguese Spiced Seasoning Blends embodies the bold, fiery flavors of Portugal:

Portuguese Piri Piri - It combines Red Chiles, Sea Salt, Chili Powder, Vinegar Powder, Lemon Juice Powder, and Garlic Powder. Try it as a rub on chicken, a dusting on shrimp, or use it anywhere you want a potent boost of flavor and heat. Brush olive oil on meat then sprinkle or rub on. Combine ⅓ cup of seasoning blend with 2 Tablespoons of olive oil, 1 Tablespoon of fresh lemon juice and a little water to form an authentic piri piri paste. Use this paste to add a flavor punch to anything you want, or prepare traditional Portuguese dishes. There are many variations of Piri Piri---Portugal, Brazil and Africa all have their interpretations. One thing they have in common is heat---and lots of it! The Portuguese version is a reflection of Portugal's seafaring history as well as its close proximity to Spain.

Tempero da Essência - It combines Ground Red Chilies, Lime Salt, Garlic, Black Pepper, Onion, Oregano, Thyme, and Cumin. It is primarily used to flavor meat and seafood dishes, but is versatile enough to complement vegetable and side dishes as well. Today, Portuguese cuisine varies from region to region, but fresh fish and shellfish are found on nearly every menu. The national dish is "bacalhau," dried, salted cod. The Portuguese have been obsessed with it since the early 16th century, when their fishing boats reached Newfoundland. The sailors salted and sun-dried their catch to make it last the long journey home, and today there are said to be 365 different ways of preparing it, one for each day of the year (see recipe below).

Temperos Portuguesa (Portuguese Allspice) - It combines Chili Powder, Paprika, Citrus Zest, Nutmeg, Oregano, Allspice, Cumin, Cinnamon, Black Pepper, Clove, Ginger, and Bay. Smoky, sweet, earthy, tangy, and citrusy, this blend is Portugal's all-purpose go-to seasoning. Use to marinate meats and seafood, as well as in stews, baked goods, and rice dishes. Also great sprinkled on deviled eggs. SALT FREE

Complimentary Recipe(s):

Churrasqueira (Portuguese Piri Piri Chicken)
Makes 4 to 6 servings

Equipment Mise en Place: Chef’s knife, cutting board, liquid measuring cup, measuring spoons, small bowl, large ziploc bag, large glass baking dish, large grill pan, large roasting pan, large serving platter

Ingredients:
1 (2 pound) whole chicken, spatchcocked

Piri-Piri Paste:
⅓ cup Portuguese Piri Piri Seasoning Blend
2 Tablespoons olive oil
1 Tablespoon lemon juice
2 to 3 teaspoons water

Accompaniments:
French Fries
Tossed Salad

Method:
1. In small bowl, combine piri piri paste ingredients, stirring until well combined.
2. Place spatchcocked chicken in ziploc bag. Add piri-piri paste, spreading it evenly over the chicken. Seal bag; marinate in refrigerator for at least one hour.
3. Preheat oven to 400°F; preheat grill pan on stovetop.
4. Sear marinated chicken on grill pan for 2-3 minutes on each side, until golden brown.
5. Transfer chicken to roasting pan; sprinkle with additional seasoning blend if desired, then roast in the oven for 30 minutes, until cooked through.
6. Place on serving platter; let stand for 10 minutes. Serve with french fries and a tossed salad.

Bolinhos de Bacalhau (Portuguese Fish Cakes)
Makes 6 to 8 servings

Equipment Mise en Place: Two large mixing bowls, Dutch oven, large saucepot, cutting board, Chef’s knife, two tablespoons, wire whisk, paring knife, slotted spoon, large serving plate, paper towels

Ingredients:
1 pound white fish fillet (preferably salt cod)
3 medium potatoes
3 eggs, beaten
1 onion, minced
2 garlic cloves, minced
2 Tablespoons Piri-Piri Sauce (see recipe below)
1 Tablespoon Tempero da Essência Seasoning Blend
⅓ cup fresh parsley, chopped
1 quart canola oil

Accompaniments:
Milk Mayonnaise
Piri-Piri Sauce

Method:
1. If using salt cod, let it soak in water overnight to remove extra salt before using in recipe. Change water 1-2 times.
2. In large saucepot, add fish and unpeeled, uncut potatoes; cover with water and bring to a boil. Lower heat, then simmer for 15 minutes.
3. Remove fish from pot; let cool. Keep cooking potatoes until tender, then remove, peel and mash.
4. Shred the fish by hand or with a food processor. Be sure to remove any small bones. In large mixing bowl, combine with potatoes, eggs, onion, garlic, sauce, seasoning blend, and parsley.
With two soup spoons, form about 30 quenelles (small oval-shaped balls), around 1 Tablespoon each.
5. In Dutch oven, heat about 3" of oil until hot. Drop 4-5 balls at a time and fry until golden brown. Remove with slotted spoon; drain on paper towels 10-15 minutes. Serve with Milk Mayonnaise and Piri-Piri Sauce.

Milk Mayonnaise
Makes 1 cup

Equipment Mise en Place: 2-cup glass measuring cup, handheld or regular blender, measuring spoons

Ingredients:
⅓ cup very cold milk
¾ teaspoon fresh lemon juice
1 small garlic clove, peeled
⅛ teaspoon freshly ground white pepper
½ cup canola oil + ¼ cup olive oil
Kosher salt

Method:
1. Combine cold milk, lemon juice, garlic, and pepper in a 2-cup glass measuring cup. Using handheld blender, whip on high for 30 seconds until frothy.
2. With motor running on high, slowly pour in the oil a few drops at a time, and gradually increase this to a fine thread, moving the blender up and down, until the mixture thickens lusciously and resembles a soft mayonnaise. You may need more or less oil. Season with salt to taste. The mayonnaise will last up to 1 week refrigerated.

Portuguese Piri-Piri Sauce
Makes 1 cup

Equipment Mise en Place: Medium mixing bowl, wire whisk, measuring spoons, measuring cups

Ingredients:
⅓ cup Portuguese Piri Piri Seasoning Blend
¼ cup + 1 Tablespoon olive oil
¼ cup lemon juice
¼ cup red wine vinegar

Method:
Place ingredients in mixing bowl; whisk until combined.

Bitoque (Portuguese Steak)
Makes 6 to 8 servings

Equipment Mise en Place: Large mixing bowl, large skillet, cutting board, Chef’s knife, measuring spoons, liquid measuring cup

Ingredients:
4 beef steaks
2 ham slices, cut into wide strips
2 Tablespoons Temperos Portuguesa Seasoning Blend
4 cloves fresh garlic, finely chopped
⅓ cup white wine
Sea salt (to taste)
4 Tablespoons olive oil
Freshly chopped parsley

Accompaniment:
Fried potatoes

Method:
1. In large bowl, marinate steaks with seasoning blend, chopped garlic, sea salt (to taste) and white wine.
2. Heat olive oil in large skillet. Fry ham slices on both sides over medium-low heat until slightly golden; place on a plate and set aside.
3. Add steaks and marinade to skillet; fry on both sides on a medium-low heat for 6 to 7 minutes.
4. Top each steak with ham slices, sprinkle with chopped parsley and drizzle with pan juices. Serve with fried potatoes cut in round slices.

Use to season:

Meats & Poultry
Fish & Seafood
Roasted Vegetables
Side Dishes
Popcorn
BBQ
Soups
Stews
Stocks

Every product is made using the best ingredients that I can find. I create small batches to ensure flavor consistency from batch to batch. I am a Certified Food Safety Manager and treat my workspace as such. All items are available in larger quantities. Please convo me for bulk requests and/or gift collections. All items will store at room temperature for up to one year unless otherwise specified. Thanks for your patronage!

NO MSG
NO FILLERS
NO ANTI-CAKING AGENTS

Allergy Information:
My products are produced on equipment shared with milk, egg, tree nuts, peanuts, chickpeas, fenugreek, soy and wheat.

💗Handmade with Love
🌿Highest Quality Ingredients
🗽Made in the USA

Ready For Gift Giving: Seasoning Blends/Spice Rack/Gifts For Foodies/Foodie Gift/Seasonings Gifts/Cooking Gift/Chef Gift

©2014 Allspice Emporium, All Rights Reserved
FOR FULL PRODUCT DESCRIPTION AND COMPLIMENTARY RECIPE(S), PLEASE CLICK ON +MORE.

This collection of Portuguese Spiced Seasoning Blends embodies the bold, fiery flavors of Portugal:

Portuguese Piri Piri - It combines Red Chiles, Sea Salt, Chili Powder, Vinegar Powder, Lemon Juice Powder, and Garlic Powder. Try it as a rub on chicken, a dusting on shrimp, or use it anywhere you want a potent boost of flavor and heat. Brush olive oil on meat then sprinkle or rub on. Combine ⅓ cup of seasoning blend with 2 Tablespoons of olive oil, 1 Tablespoon of fresh lemon juice and a little water to form an authentic piri piri paste. Use this paste to add a flavor punch to anything you want, or prepare traditional Portuguese dishes. There are many variations of Piri Piri---Portugal, Brazil and Africa all have their interpretations. One thing they have in common is heat---and lots of it! The Portuguese version is a reflection of Portugal's seafaring history as well as its close proximity to Spain.

Tempero da Essência - It combines Ground Red Chilies, Lime Salt, Garlic, Black Pepper, Onion, Oregano, Thyme, and Cumin. It is primarily used to flavor meat and seafood dishes, but is versatile enough to complement vegetable and side dishes as well. Today, Portuguese cuisine varies from region to region, but fresh fish and shellfish are found on nearly every menu. The national dish is "bacalhau," dried, salted cod. The Portuguese have been obsessed with it since the early 16th century, when their fishing boats reached Newfoundland. The sailors salted and sun-dried their catch to make it last the long journey home, and today there are said to be 365 different ways of preparing it, one for each day of the year (see recipe below).

Temperos Portuguesa (Portuguese Allspice) - It combines Chili Powder, Paprika, Citrus Zest, Nutmeg, Oregano, Allspice, Cumin, Cinnamon, Black Pepper, Clove, Ginger, and Bay. Smoky, sweet, earthy, tangy, and citrusy, this blend is Portugal's all-purpose go-to seasoning. Use to marinate meats and seafood, as well as in stews, baked goods, and rice dishes. Also great sprinkled on deviled eggs. SALT FREE

Complimentary Recipe(s):

Churrasqueira (Portuguese Piri Piri Chicken)
Makes 4 to 6 servings

Equipment Mise en Place: Chef’s knife, cutting board, liquid measuring cup, measuring spoons, small bowl, large ziploc bag, large glass baking dish, large grill pan, large roasting pan, large serving platter

Ingredients:
1 (2 pound) whole chicken, spatchcocked

Piri-Piri Paste:
⅓ cup Portuguese Piri Piri Seasoning Blend
2 Tablespoons olive oil
1 Tablespoon lemon juice
2 to 3 teaspoons water

Accompaniments:
French Fries
Tossed Salad

Method:
1. In small bowl, combine piri piri paste ingredients, stirring until well combined.
2. Place spatchcocked chicken in ziploc bag. Add piri-piri paste, spreading it evenly over the chicken. Seal bag; marinate in refrigerator for at least one hour.
3. Preheat oven to 400°F; preheat grill pan on stovetop.
4. Sear marinated chicken on grill pan for 2-3 minutes on each side, until golden brown.
5. Transfer chicken to roasting pan; sprinkle with additional seasoning blend if desired, then roast in the oven for 30 minutes, until cooked through.
6. Place on serving platter; let stand for 10 minutes. Serve with french fries and a tossed salad.

Bolinhos de Bacalhau (Portuguese Fish Cakes)
Makes 6 to 8 servings

Equipment Mise en Place: Two large mixing bowls, Dutch oven, large saucepot, cutting board, Chef’s knife, two tablespoons, wire whisk, paring knife, slotted spoon, large serving plate, paper towels

Ingredients:
1 pound white fish fillet (preferably salt cod)
3 medium potatoes
3 eggs, beaten
1 onion, minced
2 garlic cloves, minced
2 Tablespoons Piri-Piri Sauce (see recipe below)
1 Tablespoon Tempero da Essência Seasoning Blend
⅓ cup fresh parsley, chopped
1 quart canola oil

Accompaniments:
Milk Mayonnaise
Piri-Piri Sauce

Method:
1. If using salt cod, let it soak in water overnight to remove extra salt before using in recipe. Change water 1-2 times.
2. In large saucepot, add fish and unpeeled, uncut potatoes; cover with water and bring to a boil. Lower heat, then simmer for 15 minutes.
3. Remove fish from pot; let cool. Keep cooking potatoes until tender, then remove, peel and mash.
4. Shred the fish by hand or with a food processor. Be sure to remove any small bones. In large mixing bowl, combine with potatoes, eggs, onion, garlic, sauce, seasoning blend, and parsley.
With two soup spoons, form about 30 quenelles (small oval-shaped balls), around 1 Tablespoon each.
5. In Dutch oven, heat about 3" of oil until hot. Drop 4-5 balls at a time and fry until golden brown. Remove with slotted spoon; drain on paper towels 10-15 minutes. Serve with Milk Mayonnaise and Piri-Piri Sauce.

Milk Mayonnaise
Makes 1 cup

Equipment Mise en Place: 2-cup glass measuring cup, handheld or regular blender, measuring spoons

Ingredients:
⅓ cup very cold milk
¾ teaspoon fresh lemon juice
1 small garlic clove, peeled
⅛ teaspoon freshly ground white pepper
½ cup canola oil + ¼ cup olive oil
Kosher salt

Method:
1. Combine cold milk, lemon juice, garlic, and pepper in a 2-cup glass measuring cup. Using handheld blender, whip on high for 30 seconds until frothy.
2. With motor running on high, slowly pour in the oil a few drops at a time, and gradually increase this to a fine thread, moving the blender up and down, until the mixture thickens lusciously and resembles a soft mayonnaise. You may need more or less oil. Season with salt to taste. The mayonnaise will last up to 1 week refrigerated.

Portuguese Piri-Piri Sauce
Makes 1 cup

Equipment Mise en Place: Medium mixing bowl, wire whisk, measuring spoons, measuring cups

Ingredients:
⅓ cup Portuguese Piri Piri Seasoning Blend
¼ cup + 1 Tablespoon olive oil
¼ cup lemon juice
¼ cup red wine vinegar

Method:
Place ingredients in mixing bowl; whisk until combined.

Bitoque (Portuguese Steak)
Makes 6 to 8 servings

Equipment Mise en Place: Large mixing bowl, large skillet, cutting board, Chef’s knife, measuring spoons, liquid measuring cup

Ingredients:
4 beef steaks
2 ham slices, cut into wide strips
2 Tablespoons Temperos Portuguesa Seasoning Blend
4 cloves fresh garlic, finely chopped
⅓ cup white wine
Sea salt (to taste)
4 Tablespoons olive oil
Freshly chopped parsley

Accompaniment:
Fried potatoes

Method:
1. In large bowl, marinate steaks with seasoning blend, chopped garlic, sea salt (to taste) and white wine.
2. Heat olive oil in large skillet. Fry ham slices on both sides over medium-low heat until slightly golden; place on a plate and set aside.
3. Add steaks and marinade to skillet; fry on both sides on a medium-low heat for 6 to 7 minutes.
4. Top each steak with ham slices, sprinkle with chopped parsley and drizzle with pan juices. Serve with fried potatoes cut in round slices.

Use to season:

Meats & Poultry
Fish & Seafood
Roasted Vegetables
Side Dishes
Popcorn
BBQ
Soups
Stews
Stocks

Every product is made using the best ingredients that I can find. I create small batches to ensure flavor consistency from batch to batch. I am a Certified Food Safety Manager and treat my workspace as such. All items are available in larger quantities. Please convo me for bulk requests and/or gift collections. All items will store at room temperature for up to one year unless otherwise specified. Thanks for your patronage!

NO MSG
NO FILLERS
NO ANTI-CAKING AGENTS

Allergy Information:
My products are produced on equipment shared with milk, egg, tree nuts, peanuts, chickpeas, fenugreek, soy and wheat.

💗Handmade with Love
🌿Highest Quality Ingredients
🗽Made in the USA

Ready For Gift Giving: Seasoning Blends/Spice Rack/Gifts For Foodies/Foodie Gift/Seasonings Gifts/Cooking Gift/Chef Gift

©2014 Allspice Emporium, All Rights Reserved

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Returns & exchanges

I gladly accept cancellations

Request a cancellation within: 1 hour of purchase

I don't accept returns or exchanges

But please contact me if you have any problems with your order.

FAQs

Each order is lovingly packed with tissue paper and confetti FREE OF CHARGE. Ship directly to your recipient or just remove the outer shipping label and wrap the box!
Please provide your correct address, verified by the US Postal Service. If your order is sent to the wrong address, I will not send out a replacement.
Once your package is delivered, and the US Postal Service verifies successful completion of service via tracking, I am not responsible for misplacement. If the USPS confirms the loss of your order, I will file a claim and send out a replacement once it is completed.
If you live in an apartment building or other dwelling with security, a superintendent, etc. who accept packages from your postal carrier, please request signature confirmation.
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If you receive a coupon code from Allspice Emporium and forget to use it, please do not request to use it after your purchase. Instead, use it NEXT TIME.
At this time, I do not sell wholesale. Thanks!
International (and domestic) customers please note that estimated shipping rates are based on kraft box packaging weighing less than 8 ounces. Glass jars filled with product can weigh up to 8.25 ounces per single jar. Ordering several jars is a welcome option, but will require payment of additional shipping fees. The same applies when ordering products packaged in 8 ounce zipper pouches.
Allspice Emporium gladly accepts expedited order requests, but will not be held responsible in the event of a delay by the US Postal Service. Please take this into consideration and plan accordingly.

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