Portuguese cuisine shares many similarities with the cuisine of Mediterranean countries, both in the style of the dishes and in the abundant use of olive oil, herbs, and citrus fruits. As the Portuguese played an important role in the spice trade in Europe, a touch of peri-peri spices or chili peppers can still be found in many traditional dishes today.

It is this aromatic profile that has been reproduced in this spice blend, composed of paprika, aromatic spices such as cinnamon and allspice, as well as orange and lemon peel.

The Portuguese stopover blend is perfect for flavoring oven-roasted white fish, a legume stew, or a seafood soup. It's also a perfect spice combination for meat dishes braised in red or white wine, or stews with tomatoes. For a quick marinade for roast chicken, combine the spices with a little garlic, lemon juice or vinegar, and salt.

Ingredients: paprika, lemon peel, orange peel, pepper, cumin, oregano, cinnamon, nutmeg, allspice, ginger, cloves, bay leaf.