Larderfy
Salt & Chilli Seasoning
Seasoning blend · 80g pouch
Chilli heat with warm ginger and a peppery tingle
£7.50
About 45p to season dinner for two
Basket value£0.000 items
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Use 5g for 250g of food, a meal for two (approx. 1 teaspoon).
Heat that builds, not burns.
White pepper and ginger give this blend a warmth that develops from the back of the throat rather than the tip of the tongue, and Sichuan pepper adds a gentle, citrusy tingle. Chilli is present but measured, with garlic, onion and a savoury mushroom depth keeping it rounded.
Season straight from the resealable pack while the food is still hot from the pan or wok.
Veg & sides
- Chips
- Wedges
- Stir-fry
- Egg fried rice
- Tofu
Meat & poultry
- Chicken
- Wings
- Ribs
Also great on Popcorn
Season by weight for the portion you are cooking.
Batch guide
Per weight of meat or vegetables. Weigh the seasoning once: teaspoons are a rough check only.
- For 250g meat/veg
- Use 5g (approx. 1 teaspoon)
- For 500g meat/veg
- Use 10g
- For 1kg meat/veg
- Use 18–20g
Shake generously over chips or chicken the moment they leave the fryer or pan, while the surface is still glistening. The ginger and white pepper amplify with heat — this is a seasoning for hot food. Add it cold and it tastes flat.
For stir-fries, add a shake in the last 60 seconds of cooking so it hits the hot wok without burning. It's equally good on egg fried rice, and works brilliantly on tofu and cauliflower — vegetables that absorb warmth without losing their texture.
Pro tip: for wings, season generously before the oven, then dust lightly again the moment they come out. The double application builds flavour through the flesh and finishes the skin.
Salt (27%), Garlic Powder, Chilli Powder (13%), Onion Powder, Ginger, White Pepper, Mushroom Powder, Black Pepper, Sichuan Pepper, Spices.
No declared allergens in this blend.
Store cool and dry. Reseal after use.
