This tandoori paste has notes of smoke and salty, warm. Its preparation is based on powdered coriander, ginger, cardamom, garlic, oregano, fenugreek, cumin, cinnamon, pepper, chilli, nutmeg, cloves, apple, bay leaf, mustard …
It is delicious with white meats, scallops, prawns, with rice or a homemade tagine. Tandoori can also be enjoyed mixing with yogurt as an accompaniment to roasted poultry.
The tandoori spice mix takes its name from a traditionally buried terracotta oven, native to northern India and Afghanistan: the tandoor. It is in this oven that naan bread and especially the famous tandoori chicken are cooked. In India, cooking is an art passed down from generation to generation, according to the religious traditions that determined some eating habits.
Onion (non-EU), sunflower oil, white vinegar, tandoori spices mix 12% (paprika, cumin, spices), ginger, garlic, salt, lemon juice.
Kep in a dry place, at room temperature.
Packed in France.
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Rua Quinta dos Álamos n.º 3
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