Esqusive Cooking
Chorizo spices


Chorizo is both a spicy and non-spicy sausage, originating from the Iberian peninsulas. The sausage is mainly made in Spain and Portugal, often from pork. The original, drier version is beef (bull). In the Mediterranean regions you can get it in three varieties: doux (mild), fort (spicy) and extra fort (extra spicy). You can often recognize the strength by the peppers on the packaging. Would you like to try making a Chorizo sausage yourself? Then you can with these Chorizo herbs. Or you use the herbs as a seasoning in a dish that could use some spice.


  • Put the wine in a bowl and mix all the spices through it If you are not going to use it immediately, it is wise to only mix the dry ingredients together and only add the wet ingredients (dry wine and fresh garlic) when you are going to use this spice mix to make the sausage.

Enjoy your dinner:

Chorizo is eaten in a paella. Then you actually add the sausage. Do you want to make a dish where you only use the herbs? Then you can think of a dish with chicken and paprika, or a snack. Or you use this recipe to season other meat dishes. This way, you can add this characteristic taste to almost any meat recipe.

Chorizo spices


Chorizo doux:

  • 2 tsp Sweet paprika powder
  • 2 tsp Pimentón (smoked paprika)
  • 0.5 tsp Black pepper
  • 0.5 tsp Cumin seeds
  • 0.5 tsp Fennel seed
  • 0.5 tsp Oregano
  • .4 tsp Fresh garlic
  • 4 tsp Skimmed milkpowder
  • 50 ml Dry white wine

Chorizo Forte :

  • Add 1 to 2 tsp cayenne or chili pepper

  :  5 min
  : - min

Spanish trunk
Spanish trunk