A blend of Cayenne Pepper, Paprika, Curry Powder, Cinnamon, Cloves, Ginger, Garlic, Black Pepper, Coriander. The tiny state of Goa on the Malabar coast of India was ruled for centuries by the Portuguese. The combination of the Iberian and Indian cultures had a tremendous influence on this area's architecture, religion, and cuisine. One example of this cross-culturalization is the fiery hot blend of Vindaloo. My first experience with it was at a couple's restaurant from Goa in the South of Portugal. While they swore what I was eating in my eggplant and prawn dish was a toned-down version of what they would eat, the combination of intense heat and flavor left a lasting impression on my palate. A hot and spicy blend with an Indian flare. Use it as a rub on shellfish, lamb, and veggies. Perfect on beef, poultry, fish, eggs, potatoes, soups, salads, dips, or anything that needs a slightly spicy flavor. Be adventurous and try it with goat or duck. It is also great with tofu and rice. Legendary tropical heat: Intense chili heat - traditional bird's eye and cayenne fire Portuguese-Indian fusion - centuries-old spice tradition Complex spice layers - cumin, coriander, mustard, and more Tangy heat profile - vinegar-bright acidity with burning spice Restaurant-authentic - the real Vindaloo experience Fearless intensity - serious heat for serious spice lovers Fiery culinary adventures: Traditional pork Vindaloo - the classic that made it famous Chicken and lamb curries with explosive flavor Seafood dishes for coastal Goan authenticity Vegetable curries with serious spice commitment Marinades for maximum heat penetration Rice dishes for those who dare Fusion experiments - wings, tacos, bold cooking Spicy soups and stews for winter fire Cooking tip: Bloom in oil first to develop the full complexity, then add liquids gradually to build your perfect level of molten intensity. Use 1 tsp to 1/3 cup sour cream for dip. Vindaloo Peanut Sauce Put 1 tbsp Vindaloo with ½ cup roasted salted peanuts in a blender. Add 1 tsp Hot Pepper and Rosemary Vinegar and 1/2 cup of unsweetened coconut milk and 1 tbsp soy sauce or Thai fish sauce. Blend until a smooth consistency is formed. Use as a pasta and veggie sauce or to marinate chicken, fish, tofu and veggies. Uncompromising spice tradition. Packaging & Pricing:Varies - see options below for details. Ordering Information:• Orders up to 10 pieces ship quickly• Case packs (12 pc) orders take up to 10 business days to ship• For more details or private label information, call 413-562-2042 or email [email protected]
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