Vindaloo curry powder originates from the Goa region of India. The Portuguese conquered the region in the 16th century and ruled for about 450 years until it was annexed by India in 1961. The Portuguese settlers, seeking comfort in food from home, developed a version of a classic adobo dish called vinha d'alhos made with red wine and chiles. Adapting to local ingredients, curry powder was used alongside Indian chiles, and vinegar was used instead of red wine. This recipe became known as curry vindaloo.
Vindaloo curry powder is a mix of classic curry powder spices such as black pepper, ginger, and turmeric but with an intense, spicy heat from Indian chiles. Chicken and pork vindaloo are particularly popular dishes in Western Indian restaurants.
|Ingredients||Spices, dried chile peppers, turmeric, salt, tomato powder, garlic, citric acid.Contains mustard.|
|Recommended Applications||Use this unique curry powder in place of other curry powders in recipes. The longer this spice is cooked the more enhanced the flavor becomes, great when used with tangy yogurts, chicken, winter squash, or lamb. Other great and simple applications include using this powder for meat rubs, dips for chips, or sprinkled onto popcorn.|
|Basic Preparation||Ready to use as is, no preparation is necessary. Use to make a paste by mixing equal parts spice to olive oil to water. Use a little more oil for a thinner paste for basting.|
|Product Style||Powder, Blend|
|Taste & Aroma||Hot|
|Handling / Storage||Store in a cool, dry place.|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Country of Origin||United States|
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