Tips for use: This typical blend of North India, both fragrant and spicy, is as powerful as it is subtle. It takes its name from the tandoor, this closed wood oven, traditional from northern India in the Punjabi region and Afghanistan. Each family has its own recipe but the basic components are always chili, garlic, ginger, coriander and cumin, all roasted and then cold ground. This mixture will be used for cooking the famous tandoori chicken, which must be left to macerate with spices and then cook slowly, to simmer with plain yogurt, cream or coconut milk that reduces the spiciness of the chili. Ingredients and allergens: Paprika, coriander, cumin, chili, ginger, black pepper, fenugreek, cinnamon, celery, bay leaf, mace, garlic and cloves.
Net volumes and weights: 50ml/34g/1.19oz
