Vindaloo Curry Seasoning

Hot, tangy, garlicky, earthy and warmly spiced.

Vindaloo-style flavor depends on a balance of chile, garlic and acidity, not heat alone. Cook the spices into a moist base and add vinegar according to the recipe or taste for an immediate meal. Keep a plain starch alongside to balance the intensity.

Pork, chicken, potatoes, mushrooms, chickpeas, tofu and braises.

1/2 teaspoon per two servings to begin.

Use this amount as a starting point for flavor, then adjust to your food and taste. If other ingredients bring salt, sweetness or heat, account for those before adding more seasoning.

Simmer cooked potato pieces and a drained can of chickpeas with tomatoes, 1/2 teaspoon seasoning and a little water. Taste after warming through, then add vinegar in small amounts if needed. Serve with rice.

Vindaloo reflects the meeting of Portuguese and Goan cooking traditions, with a connection to the Portuguese preparation vinha d’alhos. Its identity involves tang and aromatic seasoning as well as heat; it is not simply a contest to add the most chile.

Vindaloo: culinary history

Ingredient overview: Yellow mustard, Red chile, Cumin, Fenugreek, Cardamom, Black pepper.

Contains mustard.

Check the physical package for the complete current ingredient and allergen statement, including subingredients of compound powders. If you need to avoid an ingredient, contact Spice Czar before ordering.

• 2 oz Shaker Bottle
• 4 oz Fresh-Sealed Pouch
• 8 oz Fresh-Sealed Pouch
• 1 lb Fresh-Sealed Pouch

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Keep tightly sealed in a cool, dry place away from heat, sunlight and steam. Use a clean, dry spoon and close the container promptly after measuring. Check the aroma before cooking and follow the best-before information on the package.

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