Inspiring culinary adventures with AP Academy

Discover the endless possibilities of AP Academy's TANDOORI NAGA and FLAGSHIP. Whether you're a seasoned chef or a home cook, our unique blends bring together bold Indian-inspired heat and rich, smoky flavours, transforming everyday dishes into something extraordinary. From a simple sprinkle to adventurous culinary creations, there's no limit to what you can create. Get ready to explore a whole new world of flavour!

AP Academy 
From Shake to Smoke
THE FOUR LEVELS OF FLAVOUR

START SIMPLE. BUILD YOUR SKILLS. MASTER THE FLAVOUR.

Level 1 – BEGINNER: SHAKE

Simple, quick and delicious. No complicated cooking required.

Recipes should focus on sprinkling, shaking, mixing and dipping.

Tandoori Naga

  • Naga seasoned chips and wedges.
  • Spicy mayonnaise dipping sauce.
  • Tandoori popcorn.
  • Spiced chicken nuggets.
  • Naga garlic bread.

Flagship

  • Smokey seasoned chips.
  • Flagship popcorn.
  • Smokey mayonnaise dip.
  • Seasoned roasted nuts.
  • Flagship garlic butter.

Level 2 – INTERMEDIATE: COOK

Time to get cooking. Introduce marinades, sauces, seasoning combinations and everyday meals.

Tandoori Naga

  • Tandoori Naga sticky rice chicken bowls.
  • Naga glazed chicken wings.
  • Tandoori chicken wraps.
  • Spiced lamb koftas.
  • Naga creamy chicken pasta.

Flagship

  • Flagship smash burgers.
  • Smokey BBQ chicken thighs.
  • Flagship seasoned meatballs.
  • Smokey pulled chicken.
  • Flagship roast potatoes.
  • Smokey sausage and rice skillet.

Level 3 – ADVANCED: MASTER THE TECHNIQUE

It's no longer just about what you cook. It's about how you cook it.

Introduce more demanding techniques, precision and flavour development.

Tandoori Naga

  • Tandoori Naga butter-basted lamb chops.
  • Naga-spiced slow-roasted leg of lamb.
  • Tandoori Naga stuffed chicken.
  • Naga-glazed pork belly.
  • Tandoori Naga crusted rack of lamb.

Flagship

  • Reverse-seared Flagship ribeye.
  • Flagship beef short ribs.
  • Smokey spice-crusted pork belly.
  • Flagship butter-basted tomahawk steak.
  • Slow-roasted Flagship beef joint.

Level 4 – EXPERT: 18-HOUR SMOKING

Patience. Precision. Perfection.

This is where AP Academy takes people into the world of serious low-and-slow cooking.

Tandoori Naga

  • 18-hour Tandoori Naga smoked beef brisket.
  • Naga smoked pork shoulder.
  • Tandoori Naga smoked beef short ribs.
  • Naga smoked whole chicken.

Flagship

  • 18-hour Flagship smoked brisket.
  • Flagship smoked beef short ribs.
  • Smoky pulled pork shoulder.
  • Flagship smoked beef plate ribs.

Example Recipes

BEGINNER – SHAKE

Tandoori Naga Loaded Wedges

Preparation: 5 minutes | Cooking: 35 minutes

Ingredients

  • 500g potato wedges

  • 1 tbsp cooking oil

  • 1–2 tsp Tandoori Naga

  • Mayonnaise

  • Lime juice

Method

  1. Toss wedges in oil and Tandoori Naga.

  2. Bake at 200°C fan until golden and crispy.

  3. Mix mayonnaise with lime juice and a little extra seasoning.

  4. Serve with the dipping sauce.

INTERMEDIATE – COOK

Flagship Smoky Smash Burger

Preparation: 15 minutes | Cooking: 10 minutes

Ingredients

  • 400g minced beef

  • 2 brioche burger buns

  • Flagship seasoning

  • Cheese slices

  • Lettuce

  • Burger sauce

  • Butter

Method

  1. Divide beef into loose balls.

  2. Heat a heavy frying pan until very hot.

  3. Smash the beef into thin patties.

  4. Season generously with Flagship.

  5. Cook until a deep crust develops, flip and add cheese.

  6. Toast the buns in butter.

  7. Assemble with lettuce and burger sauce.

ADVANCED – MASTER THE TECHNIQUE

Tandoori Naga Butter-Basted Lamb Chops

Preparation: 20 minutes | Cooking: 15–20 minutes

Ingredients

  • 4 thick lamb chops

  • Tandoori Naga seasoning

  • Butter

  • Garlic

  • Fresh rosemary

  • Olive oil

Method

  1. Pat the lamb dry and season with Tandoori Naga.

  2. Allow the seasoning to adhere while bringing the lamb towards room temperature.

  3. Heat a heavy pan and sear the chops.

  4. Add butter, garlic and rosemary.

  5. Tilt the pan and baste repeatedly.

  6. Monitor internal temperature and cook to your preferred safe doneness.

  7. Rest before serving.

Technique focus: achieving a crust without overcooking the centre.

EXPERT – 18-HOUR SMOKING

18-Hour Flagship Brisket

Preparation: 45 minutes | Smoking and resting: approximately 18 hours

Ingredients

  • 5–7kg whole beef brisket

  • Flagship seasoning

  • Yellow mustard (optional binder)

  • Suitable smoking wood

Method

  1. Trim brisket, leaving an even fat cap.

  2. Apply binder and coat generously with Flagship.

  3. Allow seasoning to adhere overnight in the fridge.

  4. Stabilise smoker around 110–120°C.

  5. Smoke until the bark develops.

  6. Wrap in butcher's paper when appropriate.

  7. Continue until probe tender, usually around 93–96°C internal temperature.

  8. Rest in a temperature-controlled environment before slicing.

Technique focus: bark development, smoke management, the stall and temperature control. Eighteen hours is a target, not a guarantee of doneness.

Tips & Tricks – Get more from your spices

A little spice goes a long way!

Great cooking is all about building flavour. Whether you're using FLAGSHIP or TANDOORI NAGA, a few simple techniques can help you get the very best from your spices.

1. Don't be afraid to experiment

Think beyond curries! Your Ryitos spices can be used on chicken, beef, pork, fish, vegetables, potatoes, pasta and even homemade snacks.

Try adding a little to foods you already love. You might discover your new favourite combination.

2. Add oil to create the perfect coating

Mix your spice blend with a little olive oil or vegetable oil to create a coating for meat, fish or vegetables.

This helps distribute the seasoning evenly and encourages it to stick during cooking.

3. Give your marinades time

For an extra depth of flavour, mix your chosen Ryitos spice with oil, yoghurt or lemon juice and coat your ingredients before cooking.

  • Quick marinade: 15–30 minutes.
  • Chicken: 30 minutes to a few hours in the fridge.
  • Larger cuts of meat: Allow a few hours where practical.

Always marinate in the fridge, not at room temperature.

4. Season your sides too!

Don't let your main dish have all the flavour.

Try adding your spices to:

  • Roast potatoes and chips.
  • Sweet potato wedges.
  • Rice and couscous.
  • Roasted vegetables.
  • Homemade dips.
  • Popcorn and savoury snacks.

5. Build flavour in layers

Rather than adding all your seasoning at the end, introduce flavour throughout the cooking process.

For example, season your chicken before cooking, add a little extra to your sauce and finish with fresh herbs or a squeeze of lemon.

This helps create a more rounded dish.

6. Balance the heat

When cooking with TANDOORI NAGA, cooling ingredients can help balance the chilli character.

Try pairing it with:

  • Natural yoghurt.
  • Sour cream.
  • Coconut milk.
  • Fresh cucumber.
  • Lemon or lime.
  • A touch of honey.

Remember, you can always add more spice, but you can't easily take it away!

7. Get the BBQ involved

Both blends are great additions to BBQ cooking.

Coat your ingredients before grilling, or mix the seasoning into a marinade. For sugary sauces or honey glazes, apply towards the end of cooking to reduce the risk of burning.

8. Don't forget the air fryer

Your air fryer is a great way to create crispy, flavour-packed food.

Coat potatoes, chicken wings, cauliflower or vegetables in a little oil and your chosen Ryitos seasoning before cooking.

Avoid overcrowding the basket to help everything cook evenly.

9. Store your spices properly

To keep your Ryitos blends at their best:

  • Keep the lid tightly closed.
  • Store in a cool, dry place.
  • Keep away from direct sunlight.
  • Avoid introducing moisture into the container.
  • Use a clean, dry spoon when measuring.