Tandoori Curry gets its name from the traditional clay oven of India called a Tandoor. Chicken, lamb and sometimes fish is marinated in yogurt and spices and then flash baked in the searing, smoky heat of the tandoor whose temperature often exceeds 500 degrees. Red food coloring is often added to the marinade to achieve an appealing hue, but we've gone the natural route and used a bit of Paprika for the same effect. This blend is salt free.
This product contains Indian Coriander Seed, Cumin Seed, Ginger Powder, Hungarian Paprika, Indonesian Cassia, Turmeric, Tellicherry Black Peppercorn, India Red Chile Flake, Mace, and Celery Seed.
