Tandoori mix

Net volume and weight: 50ml / 31g Directions for use: This typical blend from northern India, both fragrant and spicy, is as powerful as it is subtle. It takes its name from the tandoor, a closed wood-fired oven traditional to northern India in the Punjabi region and Afghanistan. Each family has its own recipe, but the basic ingredients are always chili pepper, 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 marinate with the spices and then cooked slowly, simmering with natural yogurt, cream or even coconut milk which reduces the spiciness of the chili. This recipe can be made with vegetables, potatoes, shrimp, prawns, meat skewers and grilled meats. It will enhance your sauces and marinades. Ingredients and allergens: Paprika, coriander, cumin, chili, ginger, black pepper, fenugreek, cinnamon, celery, bay leaf, mace, garlic and cloves.