Tasmanian Spice Traders
Vindaloo Curry Powder
Vindaloo Curry Powder
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Ingredients
Ingredients
Vinegar Powder (Cider Vinegar, Maltodextrin), Tamarind, Cumin, Ginger, Ceylon Cinnamon, Coriander Seed, Black Mustard Seed, Kashmiri Chile, Indian Red Chile, Garlic, Tellicherry Black Pepper, Citric Acid, Cloves, Fenugreek Seed, Turmeric, Green Cardamom
Use With
Use With
Pork, Chicken, Lamb, Fish, Seafood, Shrimp, Paneer, Tofu, Beef, and Vegetables
Suggested Uses
Suggested Uses
For incredibly delicious vindaloo dishes packed with authentic flavors: Mix 2-3 Tablespoons Vindaloo Masala with ¼ teaspoon ginger paste, ¼ teaspoon garlic paste, juice of ½ lemon, 2 Tablespoons water, and salt to taste (apx 1 teaspoon) for a traditional vindaloo marinade for 2 lbs of pork, chicken, lamb, shrimp, paneer, tofu, or vegetables
- If you are an extreme heat lover and you believe that you need more heat, just add Indian red chile powder (Lal Mirchi) to your own teeth melting, tongue searing level of spiciness
- Beyond vindaloo, use Tasmanian Spice Traders Vindaloo Curry Powder as a dry rub to add incredible flavor to baby back ribs, beef or pork short ribs, chicken wings, fish, seafood or vegetables before grilling, smoking, roasting, or frying
- Use to dust kababs, burgers, corn-on-the-cob, scrambled or deviled eggs, popcorn, french fries, smashed or baked potatoes, potato chips, or anything else you can think of
- Use as a general purpose 'curry powder' in all the same ways making it an extremely versatile blend that can be used just about anywhere!
Description: Ignite your taste buds with Tasmanian Spice Traders’ Vindaloo Curry Powder, a bold blend that captures the fiery essence of one of India’s most celebrated dishes. With roots in the Malabar Coast and the vibrant state of Goa, vindaloo combines the richness of Indian spices with a tangy twist, inspired by Portuguese culinary traditions.
Our handcrafted blend recreates this iconic flavor profile, starting with the tangy kick of vinegar and tamarind, balanced by the earthy depth of cumin and fenugreek. The warmth of ginger and Ceylon cinnamon, paired with the bold heat of Kashmiri and Indian chiles, creates a dynamic spice base that lingers on the palate. Layers of coriander seed, black mustard, garlic, and turmeric add complexity, while the subtle sweetness of cloves and green cardamom rounds out the mix. A touch of citric acid heightens the tangy, bright notes, delivering a flavor-packed experience.
Perfect for crafting a traditional vindaloo with chicken, lamb, pork, or even paneer, this blend also works wonders in lentil stews, curries, or marinades for grilled meats and vegetables. Whether you’re honoring Goan culinary heritage or putting a modern twist on classic Indian dishes, Tasmanian Spice Traders Vindaloo Curry Powder will infuse your cooking with fiery heat, rich depth, and vibrant authenticity.
Indian style Curry Powders should always be salt-free, and Tasmanian Spice Traders upholds this tradition. Our proprietary Vindaloo Curry Powder is perfect for those managing their salt intake, while giving everyone the flexibility to season their meals to their own taste preferences. And besides, you get more of the good stuff in every container!
A Brief History of Vindaloo
Vindaloo is rooted in the Portuguese dish carne de vinha d'alhos, meaning ‘meat marinated in garlic and wine.’ The dish was brought to the Indian state of Goa in the 16th century when the Portuguese colonized the region. Over time, Goan cooks adapted the dish by swapping wine for vinegar and introducing a rich blend of spices, eventually transforming it into the fiery, tangy dish we now know as vindaloo.
While the original Goan vindaloo is traditionally made with pork, its popularity spread throughout British-ruled India, where it was often made with beef, chicken, lamb, goat, or vegetarian ingredients. The word ‘aloo,’ meaning ‘potato’ in Hindi, is often associated with the dish. However, this is due to a linguistic twist—the ‘aloo’ in vindaloo actually comes from the Portuguese word ‘alhos’ (garlic), not the Hindi word for potato. Despite this, many modern renditions of vindaloo do include potatoes, as they’ve become a common expectation in restaurant versions of the dish.
