Profile: Your favorite meal from the Indian lunch buffet can now be recreated at home.
The word “tandoori” comes from India and means “tandoor oven”. The oven is composed of brick and clay and can reach 500F when heated. The strong heat and massive smoke produced by the fire and oven ensures food is cooked rapidly and the juices are trapped in.
It's commonly used in tandoori chicken. The chicken is marinated in yogurt and then tossed with tandoori spice, a spice mixture famed for its vivid red color (cayenne, chilies, and tomato powder). The outcome is a fiery red roast chicken with crispy skin.
You can also sprinkle this over a wedge salad with blue cheese dressing or add a dab over chicken pot pie.
|Ingredients:||Salt, spices, lemon peel, beet powder, tomato powder, paprika, garlic and cayenne pepper.|
|Shelf Life:||3 Years.|
|Basic Prep:||Ready to use as is, no preparation is necessary.|
|Ways To Use:||This spice is used in Indian cooking, often combined with yogurt to make Tandoori Marinade Paste.|
|Country of Origin:||United States.|
|Taste & Aroma:||Citrus, Hot, Pungent.|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|