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Vindaloo spice mix
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Vindaloo Spice Blend

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$8.00
SKU:
SKU-51F02B77

Known as one of fieriest curries around, this tropical fusion of Asian and European influences gets its searing chilli heat and zesty sour twist from ingredients originally introduced by the Portuguese in Goa. In Portuguese ‘vindaloo’ essentially means meat marinated in wine-vinegar and garlic. The locals rapidly adopted the hot red peppers and wine vinegar and made it their own by adding complex layers of spices.

 

Vindaloo has a lively, hot kick upfront and the intense afterburn so-loved by chilli aficionados, with ample amounts of dried chilli giving this curry its devilish but beautiful dark red hue. More than pure heat, Vindaloo incorporates many classic spices to create complex layers of sweet, earthy, nutty flavour, including Cinnamon, Ginger, Garlic, Cumin and Turmeric.

 

Vindaloo curry is commonly cooked with red meat (beef, lamb, pork or goat), although chicken, duck, fish and prawns also work well. Try chickpeas, potato and eggplant for a vegetarian version. Add it to rice, salads, sauces or soups.

 

When converting the spice mix into a Vindaloo paste, mix equal parts of spice blend, vinegar or tamarind water and oil to ensure your vindaloo is infused with its signature sour, tangy taste.

 

If you love Vindaloo’s flavour but are struggling with the heat, try topping individual servings with a spoonful of mouth cooling raita (a yoghurt condiment blended with diced mint, or garlic, onions and tomatoes).

 

Certified Organic Ingredients: Sweet Paprika, Coriander seed, Black Mustard seed, Cayenne Pepper, Cumin seed, Ginger, Dried Mango Powder (Amchur), Fenugreek seed, Black Pepper, Fennel seed, Cinnamon, Turmeric and Cloves.

 

No added sweeteners, preservatives, flavourings, dairy, flour, gluten, nuts, salt, sugar, onion, garlic

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Known as one of fieriest curries around, this tropical fusion of Asian and European influences gets its searing chilli heat and zesty sour twist from ingredients originally introduced by the Portuguese in Goa. In Portuguese ‘vindaloo’ essentially means meat marinated in wine-vinegar and garlic. The locals rapidly adopted the hot red peppers and wine vinegar and made it their own by adding complex layers of spices.

 

Vindaloo has a lively, hot kick upfront and the intense afterburn so-loved by chilli aficionados, with ample amounts of dried chilli giving this curry its devilish but beautiful dark red hue. More than pure heat, Vindaloo incorporates many classic spices to create complex layers of sweet, earthy, nutty flavour, including Cinnamon, Ginger, Garlic, Cumin and Turmeric.

 

Vindaloo curry is commonly cooked with red meat (beef, lamb, pork or goat), although chicken, duck, fish and prawns also work well. Try chickpeas, potato and eggplant for a vegetarian version. Add it to rice, salads, sauces or soups.

 

When converting the spice mix into a Vindaloo paste, mix equal parts of spice blend, vinegar or tamarind water and oil to ensure your vindaloo is infused with its signature sour, tangy taste.

 

If you love Vindaloo’s flavour but are struggling with the heat, try topping individual servings with a spoonful of mouth cooling raita (a yoghurt condiment blended with diced mint, or garlic, onions and tomatoes).

 

Certified Organic Ingredients: Sweet Paprika, Coriander seed, Black Mustard seed, Cayenne Pepper, Cumin seed, Ginger, Dried Mango Powder (Amchur), Fenugreek seed, Black Pepper, Fennel seed, Cinnamon, Turmeric and Cloves.

 

No added sweeteners, preservatives, flavourings, dairy, flour, gluten, nuts, salt, sugar, onion, garlic

Mail me to send Recipes: info@spicezen.com.au

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