Spiced

A broad category for tins built around heat and seasoning without a more specific named sauce, the spicy, the picante, the chili-packed. The character comes from the chili and spice itself rather than the packing medium, sitting a notch warmer than a plain tin without committing to a defined preparation like piri-piri or escabeche. Most are oil-based underneath, the heat folded into the oil that goes over rice, bread, or a warm potato.