Ingredient

Tandoori flavour

The Fiery Essence of Indian Cuisine

Tandoori flavour is a versatile spice blend that typically consists of a combination of spices such as cumin, coriander, paprika, turmeric, ginger, garlic, and chili powder. It imparts a smoky, tangy, and slightly spicy taste to dishes, while also adding a vibrant red color. The texture of the spice blend is fine and powdery, allowing it to easily coat ingredients. Its appearance is a rich reddish-brown color with specks of various spices.

Isolated purified ingredients (including mineral or synthetic)› Major isolated ingredients, additives, flavours, baking and processing aids› Food flavourings› Flavourings

Prominent flavor profiles of tandoori flavour include smoky, tangy, and slightly spicy notes, with a hint of warmth from the spices.

Origins and history

The origins of tandoori flavour can be traced back to the Indian subcontinent, where it was traditionally used in the preparation of tandoori dishes cooked in clay ovens called tandoors. These ovens, which have been used for centuries, impart a unique smoky flavor to the food. Tandoori flavour gained popularity worldwide with the rise of Indian cuisine and is now a staple in many kitchens around the globe.

Nutritional information

Tandoori flavour is low in calories and fat, making it a healthier option for adding flavor to dishes. It contains essential nutrients such as iron, vitamin C, and antioxidants from the spices used in the blend.

Allergens

Tandoori flavour may contain allergens such as mustard, sesame, or gluten, depending on the specific brand or recipe. It is important to check the label or inquire about the ingredients if you have any allergies or dietary restrictions.

How to select

To select the best-quality tandoori flavour, look for reputable brands or spice blends that use high-quality ingredients. Check the packaging for the manufacturing date to ensure freshness. Opt for blends that have a vibrant color and a strong aroma, as these are indicators of quality.

Storage recommendations

Store tandoori flavour in a cool, dry place away from direct sunlight and moisture. It is best to transfer the spice blend to an airtight container to prevent it from losing its potency. Proper storage will help maintain its flavor and quality for an extended period.

How to produce

Tandoori flavour can be produced at home by combining ground spices such as cumin, coriander, paprika, turmeric, ginger, garlic, and chili powder in the desired proportions. Mix the spices thoroughly and store the blend in an airtight container to maintain its freshness.

Preparation tips

Tandoori flavour is commonly used to marinate chicken, fish, shrimp, paneer, or vegetables before grilling, baking, or barbecuing. It can also be added to yogurt-based sauces, soups, stews, or rice dishes to enhance their flavor. Experiment with tandoori flavour in various recipes to add a spicy and smoky twist to your dishes.

Culinary uses

Tandoori flavour is widely used in Indian cuisine, particularly in dishes such as tandoori chicken, chicken tikka masala, butter chicken, and tandoori paneer tikka. It is also popular in fusion dishes, such as tandoori pizza or tandoori burgers, where it adds a unique twist to traditional recipes.

Availability

Tandoori flavour is commonly available in grocery stores, supermarkets, and specialty spice shops that carry Indian spices. It is also available for purchase online, making it accessible to people worldwide.