Origin and production
“ INDIAN SPICE TRADITION FOR GRILL AND OVEN ”.
Tandoori Masala originates from northern India and is traditionally used for dishes cooked in a tandoor, a hot clay oven. The blend combines aromatic spices that give Indian cuisine its characteristic flavor. Careful selection and gentle processing of the ingredients result in a spice mix that offers both intense aroma and vibrant color.
Taste and aroma
This blend combines spicy, sweet, and slightly hot notes into a harmonious whole. Cumin, coriander, ginger, and cinnamon lend warmth and depth, while mango powder contributes a delicate fruity note. Mustard seeds, chili, and paprika provide mild heat, and cloves and nutmeg add a rich, aromatic flavor. The characteristic smoky taste is reminiscent of traditional grilled dishes from an Indian tandoor.
Application
Ideal for marinades with yogurt, onions, ginger, and lemon juice – perfect for chicken, lamb, or vegetables. The marinated dish should rest for at least two hours before grilling, baking, or roasting. Also excellent for enhancing soups, stews, rice dishes, and oven-baked dishes – for an authentic Indian flavor.
Interesting facts
Tandoori masala is an integral part of North Indian cuisine and is a key ingredient in dishes like tandoori chicken and paneer tikka. Its characteristic red color comes from the combination of beetroot and bell peppers. In India, this mixture is considered a symbol of festive cuisine – aromatic, colorful, and steeped in tradition.
Ingredients
Asafoetida, cumin, coriander, mustard seeds, beetroot powder, paprika, nutmeg, mango powder, ginger, Ceylon cinnamon, cloves, chili, pepper
