This tandoori paste releases salty smoked notes, hot yet fresh and not quite as spicy as curry paste. It is made from a mix of ground coriander, ginger, cardamom, garlic, oregano, fenugreek, cumin, cinnamon, pepper, chilli pepper, nutmeg, cloves, mace, laurel, mustard…
It is delicious with white meat, scallops, King prawns, in marinades, with rice or a home-madetagine. Also perfect mixed with yoghurt and served with roast poultry.
This spice mix gets its name from the tandoor clay oven traditionally dug into the ground, used in Northern India and Afghanistan. This oven is used for cooking naan bread and the famous tandoori chicken. In India, cooking is a true art, with recipes and expertise passed down from generation to generation, based on religious traditions which formed certain culinary customs.
|Shelf life||2 years|
|Nutritional Info||VN Energie pour 100 g (energy for 100g) : 1124 kJ / 269 kcal
VN Matière grasse (fat) : 23 g
Dont acide gras saturés (of which saturated fat) : 2.7 g
VN Glucides (carbohydrate) : 14 g
Dont sucres (of which sugars) : 3.2 g
VN Protéines (protein) : 2.7 g
Vn Sel (salt) : 1.4 g
|Ingredients||onion, sunflower oil, white vinegar, tandoori spices mix|
|(12% including paprika, cumin, spices), ginger, garlic, salt,|
|TRACES EVENTUELLES D'ALLERGÈNES||céleri, sésame, moutarde, fruits à coques.|