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Tandoori Spice

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  • Taste & Aroma

    Spicy, Pungent, Hot

    Recommended Use

    Poultry, Red meat, Vegetables, Sauces

    Pairs deliciously with:

    Roasted Chicken, Yoghurt Based Sauces and Marinades, Roasted Chickpeas, Cauliflower, or Carrots, Green Beans and Spinach

    Try this phenomenal Tandoori Salmon recipe. It’s absolutely sublime.

  • Origin & History

    The Z&Z Tandoori Spice  comes from Northern India. It takes its name from the local traditional clay oven (tandoor) used to roast chicken or bake Naan (Indian bread). It is a blend of chilies, paprika, cumin, coriander, cardamom and fenugreek. This colourful mix infuses the traditional bright red colour to Indian-style poultry and paneer.

    Uses

    Tandoori Spice is rather piquant so it is often mixed with yoghurt in sauces and marinade which provides a great vehicle for its flavour. It pairs beautifully with meat, fish, and vegetables, especially green beans and spinach.

  • Ingredients

    Ground Chilies, Paprika, Cumin, Corinader, Cardamom, Celery, Bay Leaves, Garlic, Fenugreek,Methi Leaves, Black Pepper, Salt

    Weight

    21g



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