Pil Pil
CHF 10.–
In stock
In stock
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
Pil Pil seasoning – inspired by the Basque coast.
In the region where sea, olive oil and chilli come together, the legendary “Pil Pil” was born. My blend captures exactly that moment: the sizzle of prawns in oil, the scent of garlic, lemon and smoke. Mild, fruity Ancho chilli, smoked paprika and Tellicherry pepper bring depth and elegance – perfect for fish, seafood and anything that tastes of summer.
· Category: spice blend, Mediterranean & aromatic
· Taste: savoury, slightly smoky, fruity, with a fine citrus note
· Use: prawns, fish, vegetables, pasta, rice dishes
· Format: 60 g jar
My tip: fry the seasoning briefly in olive oil, add the prawns and enjoy the result with fresh bread – the aromatic oil is pure gold.
Origin & Story
The dish "Pil Pil" comes from the Basque cuisine of northern Spain and is known for its simple yet incredibly aromatic preparation of seafood – prawns in particular – in plenty of olive oil, garlic and chilli. It was exactly this incomparable combination of simplicity and intense flavour that inspired me to develop my own Pil Pil spice blend: aromatic, authentic and with a subtly smoky note.
Highlights
My Pil Pil spice blend brings together the finest Flor de Sal with fresh lemon zest, aromatically smoked garlic, mild fruity Ancho chilli (about 1,500 SHU) and sweet smoked paprika. Tellicherry pepper provides a savoury heat, while parsley gives the whole thing a fresh herb note. A deliberately balanced blend, perfectly tuned for the uncomplicated preparation of authentic Pil Pil dishes.
Quality
I process all ingredients personally in small batches, fresh and exclusively at my Manufaktur Funke – naturally without additives or technical aids.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.
Tip from Tobias Funke
For perfect Pil Pil prawns I toast my seasoning briefly in plenty of olive oil and then gently cook the prawns in it over medium heat. Be sure to serve with fresh bread to mop up the aromatic oil – a simple dish, but incredibly good.
Recommended use
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Pil Pil prawns and other seafood
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Grilled vegetables, fish or chicken
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An aromatic finish for pasta and rice dishes
Recipe idea
Pil Pil prawns with lemon oil & bread for dipping
View recipe
Origin / Ingredients
Flor de Sal, lemon zest, smoked garlic, Ancho chilli, sweet smoked paprika, Tellicherry pepper, parsley.
All ingredients are processed with craftsmanship, 100%, at Manufaktur Funke.
Storage
Store in a dry place, away from light. Reseal well after opening.
Ingredients
garlic, Spanish smoked sweet paprika, Portuguese flor de sal, Espelette pepper, lemon, Tellicherry pepper, parsley
Additional information
| Weight | 0.06 kg |
|---|
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