Description

Vindaloo is one of India’s most expressive coastal curries, born in Goa and shaped by early Portuguese influence. It is known for its vibrant red hue, confident chilli warmth and the bright sour note that brings clarity and lift to richly spiced dishes.

Spice Zen’s certified organic Vindaloo Spice Blend captures this distinctive balance with precision. The heat unfolds in layers: red chilli warmth and paprika glow, earthy roasted spices, gentle sweetness from fennel, and aromatic lift from ginger, cinnamon and clove. When awakened with vinegar or tamarind during cooking, the blend develops its signature tang, turning a slow-simmered curry into something vivid, bold and deeply satisfying.

Designed for versatility, it shines in traditional lamb, pork and beef Vindaloo and adapts beautifully to chicken, seafood, potatoes, eggplant, chickpeas and roasted vegetables. It also lends character to modern bowls, noodles, tray bakes and fusion dishes. This is a blend for cooks who appreciate intensity woven with complexity.

Handcrafted and stone-milled in small batches at our gluten-free Sydney facility using certified organic spices selected for heat, purity and aromatic balance. Packed fresh in recyclable amber glass jars to preserve natural oils, colour and just-milled vibrancy.

Flavour & Aroma Profile

Red chilli warmth with natural tang, roasted spice depth, paprika sweetness, fennel lift and a lingering aromatic finish.

How to Use

Classic Vindaloo Curry: 1 tbsp per 500 g meat, seafood or vegetables
Paste Method: mix 1 tbsp spice blend with 1 tbsp vinegar or tamarind water and 1 tbsp oil
Marinades: combine with vinegar or lemon and rest 30 minutes to overnight
Roasts and grills: rub 1 to 2 tsp onto chicken, lamb or vegetables with oil
Fusion dishes: add ½ to 1 tsp to noodles, bowls, roasted potatoes or tray bakes

Flavour Adjustment

Vindaloo carries natural heat and brightness and can be adjusted with ease.

For a milder version, use ½ tbsp per 500 g protein or vegetables, or ½ tsp per portion in fusion dishes.

A splash of coconut milk softens the chilli warmth while maintaining depth.
Extra vinegar or lemon heightens brightness and tang.
Start gently and build gradually to reach your preferred intensity.

Perfect For

• Goan Vindaloo with lamb, pork or beef
• Chicken and seafood curries
• Potato, eggplant and chickpea dishes
• Roasted vegetables and tray bakes
• Marinades and barbecue rubs
• Noodle bowls and rice dishes
• Tomato or coconut-based red curries

Wellness Note

Warming coastal spices such as chilli, ginger, mustard seed and fenugreek have long been appreciated in Indian culinary traditions for the invigorating aroma and depth they bring to bold, flavour-forward dishes.

Cultural context only, not medical advice.

Presentation & Storage

Handcrafted and stone-milled in small batches, then packed in recyclable amber glass jars to protect aroma, heat and freshness. Store in a cool, dry place.

Ingredients & Nutritional Information

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, Cloves.

Recipe Inspirations & Pairings

Cooking Inspirations

• Classic lamb, pork, beef or chicken Vindaloo

• Fiery prawn, fish or vegetable curries

• Marinades and tray bakes for grills, BBQ and roasting

• Noodle stir-fries, rice bowls and fusion dishes

• Tomato or coconut-based red curry sauces and creamy pasta

Vindaloo Paste Preparation

For a quick Vindaloo paste, mix:

• 1 tbsp Vindaloo Spice Blend

• 1 tbsp vinegar or tamarind water

• 1 tbsp oil

Stir to form a thick paste and rest 5 to 10 minutes before cooking to allow the spices to hydrate and fully release their aroma.

Signature Recipes

1. Classic Vindaloo Lamb

Ingredients (Serves 4)

Marinade

• 450 g lamb, goat, beef or pork, diced

• 2 tbsp rice wine vinegar or lemon juice

• 2 tsp Vindaloo Spice Blend

• 1 tsp salt

Sauce

• 1 tbsp Vindaloo Spice Blend

• 2 medium onions, pureed

• 1 tsp ginger paste

• 1 tsp garlic paste

• ½ cup tomato puree

• ½ cup water

• 2 tbsp ghee or Sunflower Oil or Mustard Oil

• Salt to taste

• Fresh coriander

Method

Combine vinegar or lemon, spice blend and salt. Coat lamb and refrigerate 1 to 2 hours.
Heat ghee or oil. Add onion puree, ginger and garlic. Cook 2 minutes.
Stir in 1 tbsp Vindaloo Spice Blend and cook until aromatic and deep red.
Add tomato puree, salt and water. Simmer 10 minutes.
Add marinated meat with all juices. Cover and simmer about 30 minutes or until tender.
Rest briefly and garnish with coriander before serving.

Chef’s Tips

• For softer tang, add ½ tsp vinegar at the end.

• For a milder finish, stir in 2 to 3 tbsp coconut milk off the heat.

2. Vindaloo Roast Chicken or Vegetables

Ingredients (Serves 4-5)

• 1 kg bone-in-chicken pieces or mixed vegetables

• 1 to 1½ tbsp Vindaloo Spice Blend

• 2 tbsp oil

• 1 tbsp vinegar

• Salt to taste

Method

• Mix spice blend, oil and vinegar into a thick paste.

• Coat chicken or vegetables and marinate 30 to 60 minutes.

• Roast at 200°C until golden with lightly charred edges.

Chef’s Tips

• Roast potatoes, carrots or cauliflower in the same tray to absorb flavour.

• For BBQ, grill over medium heat and baste lightly with oil.

3. Vindaloo Stir-Fry Noodles

Ingredients (Serves 2 to 3)

• 200 g noodles

• 1 tbsp Sunflower Oil

• 1 to 1½ tsp Vindaloo Spice Blend

• 1 cup mixed vegetables

• 1 tsp soy sauce or tamari

• Squeeze of lemon

Optional Add-Ins

• Chicken, prawns, tofu, paneer or mushrooms

Method

• Cook noodles and set aside.

• Heat oil in a wok and warm the spice blend briefly until fragrant.

• Add vegetables and stir-fry until crisp-tender.

• Add noodles, soy or tamari and lemon. Toss well and serve warm.

Chef’s Tip

Add 2 tbsp coconut milk for a lightly creamy fusion bowl.

Pair It With Spice Zen Cold-Pressed Oils

• Sunflower Oil for clean spice blooming

• Mustard Oil to deepen traditional Goan character

• Coconut Oil to soften heat and enhance coastal richness

Pair It With Spice Zen Teas

• Assam Black Tea strong enough for fiery dishes

• Masala Chai warm and aromatic alongside bold spice

• Aussie Summer Dream Tea bright fruity contrast

Payment & Security

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Vindaloo Spice Blend

Fiery, tangy and deeply aromatic, a red-gold coastal spice blend inspired by Goa’s bold culinary heritage.

No Onion or Garlic|No Added Salt or Sugar|Roasted & Stoneground

$10.00

Tax included.

Size: 30 gm

30 gm 60 gm 95 gm

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