Vindaloo is the Goan people's Southwest Indian interpretation of a traditional Portuguese wine and meat dish. The heat of our Vindaloo is brief and pleasant without burning, followed by spice, salt and sweet. Combine with wine, coconut milk, broth or water and a bit of vinegar in making a traditional vindaloo curry. We also use it as a dry rub on grilled and pan fried meats and tofu, and mixed in to ground meats.
Certified USDA Organic
Vacuum Packed and Heat Sealed in a Zip-Lock Mylar Pouch for Long Term Storage
2 out of 5 Heat
- Sweet Paprika
- Brown Mustard
- Sweet Cinnamon
- Curry Leaves
- Cardamom Seed
- Green Cardamom Pods
- Black Pepper
- Himalayan Pink Salt
- Vermont Maple Sugar
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I'm obsessed with my Vindaloo powder and now buy the 1lb bag...lockdown staple!
I bought a small can of this in a whim and fell in love! It is fantastic as a dry rub on chicken and rubbed on shrimp with olive oil, salt and pepper. I just ordered a full pound bag because I can’t get enough of it. Can’t wait to use it tonight!
This is our family's favorite spice blend, we keep finding new things to put it on. Very delicious, highly recommended.
My girlfriend and I have been looking for years for a good all-around curry powder and have been disappointed by the usual suspects in our grocery stores and co-ops. When I found this at my local co-op in central Vermont I fell in love. We put it on everything; Coconut/tomato based curry dishes with any meat, sprinkled on veg/rice stir fry, even chili or red sauce for spaghetti. We went through a dozen or so tins before we realized we could get it in bulk here for cheaper. Glad this company exists!
Perfect for chicken. I roll chicken breasts, thighs or tenders in the spice mix, place in casserole dish and bake at 375 for 30 min. Once done, I pour a can of Unsweetened coconut milk (guar gum free) and stir around, let sit in baking dish for 10 min. So....GOOD!