Tandoori

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Tandoori isn’t a single spice — it’s a storyA warm, smoky blend born in North India, designed for clay ovens (tandoors) and big flavors. Traditionally, it brings together spices li ke cumin, coriander, garlic, ginger, paprika or Kashmiri chili , and is often mixed with yogurt for marinades that tenderize and perfume food from the inside out. But tandoori doesn’t stop at savory Roasted carrots, cauliflower, or mushroomsTandoori-spiced butter for grilled seafoodEven in pastry: think tandoori shortbread, spiced honey cakes, or chocolate truffles with a whisper of chili and smoke It’s bold, earthy, and nostalgic — the kind of blend that carries heat, color, and memory all at once. Show more