Portuguese explorers took chili peppers (native to the Americas) to their colonies in Africa, specifically Mozambique and Angola. There, the local farmers began cultivating a specific, fiery little chili known as the African Bird’s Eye Chili (or Piri Piri pepper). Eventually, the Portuguese brought these peppers back to Lisbon, adapted the recipe with European ingredients (like garlic and lemon), and the world fell in love with the result.

Let’s crack open the spice jar. Here is everything you need to know about Piri Piri seasoning—from its African roots to the five ways you should be using it tonight. First, let’s clear up the name. "Piri piri" is the Swahili word for "pepper pepper." The story begins not in Portugal, but in Southern Africa.

Grind the seasoning into a fine powder (to avoid biting a whole chili flake) and toss it with hot, buttered popcorn.

If you’ve ever bitten into a spicy, tangy, garlicky Portuguese chicken leg, you’ve met the magic of Piri Piri . But while many of us know the famous sauce from chain restaurants, the dry seasoning itself remains a bit of a mystery.