Information
Brazilian BBQ Seasoning: Churrasco Straight off the Charcoal
Churrasco is Brazil's great grilling tradition: thick cuts of meat on skewers, fierce heat from the charcoal and a seasoning that turns the surface a deep, glowing red. This blend is built on paprika, garlic, onion and fresh herbs, with just enough pepper and chilli to give it lift without making it hot. The result is an all rounder that suits everything from picanha and sirloin to chicken thighs, chops and burgers.
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Deep red paprika crust
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Mild, family friendly heat
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Suits every type of meat
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No known allergens
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The blend is finely ground and clings easily to the meat, whether you sprinkle it straight on or stir it into a little oil for a marinade. The recommended dosage is 4% of the meat weight, around 40 g per kilo, and since the blend already contains salt you rarely need to add any more. It is GMO free, not irradiated and contains none of the regulated allergens, which makes it a safe choice when you are cooking for a crowd.
Picanha is the Brazilian favourite: leave the fat cap on, cut the meat into thick arcs and thread them onto skewers with the fat facing out. Season generously on every side and grill over direct heat until the fat bubbles. The fat bastes the meat as the paprika caramelises into a deep red crust. Carve off the outer slices, put the rest back on the grill and repeat.
Features
- True churrasco profile: Paprika, garlic, onion, allspice and herbs like rosemary, marjoram and basil.
- Mild and rounded: Chilli and pepper add depth rather than heat, so children enjoy it as much as the rest of the crew.
- Versatile: Beef, pork, chicken, lamb and minced meat, it suits virtually every type of meat.
- Beautiful colour: The paprika and spice extracts give that characteristic deep red crust on the grill.
- Clean product: No known allergens, no added phosphate and GMO free.
How to use
- Weigh the meat and work out 4% seasoning, see the dosage guide below.
- Sprinkle it evenly over the whole surface and massage it in, or stir it into a little oil and brush it on.
- Let the meat rest for half an hour in the fridge, that helps the seasoning stick.
- Grill over good heat until the surface has colour, and taste before adding any more salt.
Dosage guide
| Rub on meat | 4% of the meat weight, approx. 40 g per kg |
| Burgers, forcemeat and sausage meat | The same 4%, approx. 40 g per kg of meat |
| Marinade | Stir the dose for the meat weight into a little oil and brush it on |
| Salt | 4% gives approx. 10.5 g of salt per kg of meat, extra salting is rarely needed |
Specifications
| Product | Seasoning blend for grilling and meat, Brazilian inspired |
| Form | Finely ground powder |
| Flavour profile | Mild and rounded, with onion, garlic, herbs and pepper |
| Ingredients | Spices (paprika, pepper, allspice, chilli, garlic, coriander, cloves, cumin, anti caking agent: E551), salt, onion, herbs (rosemary, marjoram, basil), sugar, vegetable oil (rapeseed), spice extracts (paprika, pepper) |
| Recommended dosage | 4% of the meat weight |
| Best for | Picanha, sirloin, chops, chicken, burgers and grilling sausages |
| Nutrition per 100 g | 274 kcal, fat 7.6 g, carbohydrates 37 g, fibre 12.2 g, protein 8.4 g, salt 26.4 g |
| Allergens | No known allergens |
| Other | GMO free, not irradiated, no added phosphate |
| Storage | Dry and out of direct sunlight |
FAQ Frequently asked questions
What does Brazilian BBQ seasoning taste like?
Mild and rounded, with sweet paprika at the base and clear notes of onion and garlic above it. Rosemary, marjoram and basil bring freshness, while allspice, cloves and cumin add a warm, slightly sweet depth. Pepper and chilli are there for lift, not for heat.
How much seasoning do I need per kilo of meat?
The recommended dosage is 4% of the meat weight, around 40 g per kilo, and that applies both as a rub on whole cuts and mixed into minced meat. Remember that the blend contains 26.4 g of salt per 100 g, so 4% gives roughly 10.5 g of salt per kilo of meat. Extra salting is rarely needed.
Is the seasoning hot?
No. Chilli and pepper are on the ingredient list, but the quantities are small and the blend is made to be mild. It works well at a grill table where both children and adults are helping themselves, and you can easily add extra chilli yourself for anyone who wants more fire.
Can I use it for anything other than grilling?
Yes. It does the same job in the frying pan and in the oven, and because it is finely ground it blends easily into burger mix, minced meat and sausage meat. It is also excellent on oven baked potatoes, grilled vegetables and stirred into a sour cream dip for the barbecue.
Manufacturer
Foodstuff Collection
Product properties
| Krydder | Blandingskrydder |