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Diavolo
A bold, chili-forward spice blend developed with Chef Marc Murphy.
Regular price
$11.99
Unit price
/
Unavailable
Diavolo - 2.1 oz glass jar is backordered and will ship as soon as it is back in stock.
Why Burlap & Barrel?
Single origin spices sourced directly from small farms
Over 12,000 5-star reviews
Developed in collaboration with Chef Marc Murphy, Diavolo is all about heat with intention. Inspired by fiery Italian flavors, this blend brings layered spice, savory depth and a bright citrus edge that wakes up just about anything you’re cooking.
Three chilis set the tone. Silk chili and Cobanero chili deliver clean, forward heat, while black Urfa chili adds a deeper, smoky sweetness. Garlic and oregano buds ground the blend in familiar Italian flavor, sun-dried tomato adds richness and black lime brings a subtle citrusy tang that keeps the heat balanced rather than overwhelming.
Use Diavolo anywhere you want bold, spicy flavor. It’s perfect for steak, chicken and fish and it shines in pasta sauces. For a classic diavolo sauce, sweat the blend with onions and garlic, then simmer with crushed tomatoes until rich and fragrant.
The Italian Trio Contains:
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“A blend of three chilis, garlic and citrus, Diavolo deals incredible savory heat and spice to round out the flavors of any dish, steak, chicken or fish. For a Diavolo pasta sauce, simply sweat this blend with onions and garlic and simmer with a can of crushed tomato.” - Marc
Ingredients:Garlic powder, silk chili, Cobanero chili, black lime, oregano buds, sun-dried tomato powder, black Urfa chili, laurel bay leaf
Heat index: Medium
Size: 2.1 oz
- Build a spicy diavolo pasta sauce with tomatoes and olive oil
- Season steak, chicken or shrimp before grilling or roasting
- Sprinkle into soups, stews or roasted vegetables for heat
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“Bring meaty Bolognese’s rich, hearty Italian flavors to all your favorite dishes, from cozy tomato sauces to spiced cauliflower steaks. Add this rich blend of garlicky herbs, sun-dried tomato and nutmeg to any protein or ragu to infuse with a warm symphony.” - Marc
Ingredients:Garlic powder, shallot powder, sun-dried tomato powder, hyssop thyme, oregano buds, Grenada gold nutmeg, fermented white pepper
Heat index: Mild
Size: 2.3 oz
- Season tomato sauces, meat sauces or lentil ragù
- Rub onto chicken, beef or mushrooms before roasting
- Toss with cauliflower, eggplant or potatoes before baking
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"Riviera is the perfect mix of French and Italian flavors I love so much from my childhood growing up in France and Italy. Think of it as an Italian Herbes de Provence and use it on anything and everything — from roast chicken to grilled fish and even a simple vinaigrette." -Marc
Ingredients:Rosemary, hyssop thyme, oregano buds, silk chili
Size: 1.3 oz
- Season chicken, fish or vegetables before roasting or grilling
- Stir into olive oil and vinegar for a quick vinaigrette
- Sprinkle over tomatoes, beans or focaccia
Ingredients
Garlic powder, silk chili, Cobanero chili, black lime, oregano buds, sun-dried tomato powder, black Urfa chili, laurel bay leaf
Cooking tips
- Build a spicy diavolo pasta sauce with tomatoes and olive oil
- Season steak, chicken or shrimp before grilling or roasting
- Sprinkle into soups, stews or roasted vegetables for heat
Sourcing
ABOUT MARC MURPHY
Marc Murphy is a chef & restaurateur who has been cooking for over 30 years. Son of a globetrotting diplomat, he started in highly esteemed kitchens and today is one of New York’s most celebrated chefs. He is a judge on Food Network’s top-rated shows, "Chopped" and "Chopped Junior," and has appeared on many other shows. Marc is the author of "Season with Authority: Confident Home Cooking," and host of the podcast "Food 360."
Learn more at chefmarcmurphy.com
