Tsire Powder
£ 3.25
Gluten free
Vegan and Vegetarian Friendly
100% natural
Hand packed in UK
Tsire Powder, or Tsire Spice Mix, is used in African cuisine, specifically across the west. This spice mix has a sweet, nutty flavour with a powerful chilli kick!
Tsire powder is traditionally used with egg or oil to coat meat kebabs before grilling – the process is often known as “suya” in Nigeria, where Tsire powder is most prominently used. Suya is a popular street food in Nigeria and across West Africa – you can find it in local markets and on street corners, where vendors will grill the marinated meats to perfection, creating a flavourful, aromatic snack.
Aside from suya, Tsire powder can be used with grilled fish, or even vegetarian dishes. Its bold flavour profile makes it a versatile spice blend that can add depth and complexity to various recipes. It can also be used to dust on cooked dishes as a garnish.
Our Tsire Powder was lucky enough to feature in Delia Smith’s cookbook ‘How to Cheat at Cooking.’ The recipe West African Groundnut Stew is found on page 154.
This African spice mix is perfect for adding heat to salad or sprinkling over avocado toast. Use as a garnish for soups and stews instead of salt and pepper!
Includes
Ingredients
Roasted Peanuts Red Chillies, Crushed Sea Salt Allspice Berries, Whole Coriander Seeds, Whole Nutmeg Kernels, Whole Clove Buds 'Hand-Select', Whole Mace Blades, Whole Cinnamon Bark, Whole
Nutritional Information
Energy 2471.94KJ/591.40kcal, Fats 45.80g, of which saturates 8.09g, Carbohydrate 13.06g, of which sugars 3.77g, Fibre 10.14g, Protein 21.60g, Salt 5.34g
Reviews (2)
2 reviews for Tsire Powder
Gluten free
Vegan and Vegetarian Friendly
100% natural
Hand packed in UK
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Paul –
I have coated chicken with this as a rub with Extra Virgin Olive Oil- the resulting dish was a whole new flavour- a sweetness, a nutiness and a chilli heat ! It also adds a new dimension to smashed avocado on toast !
fionajwright (verified owner) –
This is delicious. I used it in a recipe from Delia Smith’s ‘Cheat’ book and now use it regularly – on rice, in stews, on vegetables. Highly recommended!