Description
Tandoori food has been a staple of British Cuisine since the 1970s, wonderful food and flavour
Marinate your meat for 30 minutes minimum, over night or 2 nights is better, the longer you can marinate the better the flavour will be
Marinate dry or with oil, yoghurt or water, cook through, serve with rice and vegetable curry
Ingredients : Paprika Garlic Turmeric Ginger Coriander Cumin Cloves Nutmeg Cayenne - No Salt!
Produced in UK
Nutritional Info Per 100g
Calories 321 Cal
Total Fat 13 Grams
Saturated Fat 32 Mg
Polyunsaturated 54 Mg
Monounsaturated 19 Mg
Trans Fat 0 Mg
Sodium 514 Mg
Potassium 1928 Mg
Total Carb 58 Grams
Dietary Fibre 30 Grams
Sugar 9 Grams
Protein 13 Grams
Quick Reference
What is it?: A salt-free tandoori blend of paprika, garlic, turmeric, ginger, coriander, cumin, cloves, nutmeg and cayenne.
Flavour: Warm, earthy and aromatic with red paprika colour and a moderate cayenne lift.
Common Uses: Tandoori chicken, paneer, fish, cauliflower, kebabs and yoghurt marinades.
Pairs Well With: Yoghurt, lemon, garlic, rice, naan and vegetable curry.
How to Use: Marinate for at least 30 minutes, preferably overnight, using yoghurt, oil, water or a dry rub before thorough cooking.
Compare With: More marinade-focused and less sauce-led than a standard curry powder.
Substitute: Use paprika, cumin, coriander, turmeric, ginger, garlic and cayenne.
Storage: Store sealed in a cool, dry place away from direct sunlight, moisture and cooking steam.
Good to Know: Longer marination allows the spices to season below the surface, especially when yoghurt and lemon are used.
Customer Reviews
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Lovely
Great quality as usual.
