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Vindaloo curry powder is from Goa in India. A 450-year Portuguese hegemony ended in 1961 when India seized the territory. The Portuguese colonizers produced a variant of classic adobo called vinha d'alhos using red wine and peppers. As indigenous components, curry powder and vinegar were utilized instead of red wine. This dish is called curry vindaloo.
Vindaloo curry powder is a hot blend of curry powder spices including black pepper, ginger, and turmeric. Western Indian eateries serve chicken and pork vindaloo frequently. Tasteful vindaloo spice combination for your recipes.
|Ingredients:||Spices, dried chile peppers, turmeric, salt, tomato powder, garlic, citric acid. Contains mustard.|
|Basic Prep:||o preparation required, ready to use. Make a paste with equal parts spice, olive oil, and water. Add more oil for a thinner basting mixture.|
|Shelf Life:||2.5 Years.|
|Ways To Use:||Substitute this unique Vindaloo curry powder for regular curry powders. This spice is fantastic with tangy yogurts, chicken, winter squash, or lamb. Use this powder for meat rubs, dips for chips, or sprinkled on popcorn.|
|Cuisine:||Indian, Indonesian, Mexican, Moroccan, Portuguese, Spanish, Tex-Mex, Thai, United States, Vietnamese|
|Country of Origin:||Balti.|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|