Indian Artisan Spice "Vindaloo Māsālā", in jars and retail

✓ Crafted by Chef Philippe Bellan in Tarare, France
✓ Made with quality ingredients: no preservatives or artificial colors
✓ Environmentally friendly
✓ 100% artisanal

Ingredients
Organic mustard seed, organic caraway seed, organic coriander seed, organic turmeric rhizome, organic ginger rhizome, sumac (Rhus coriaria), organic cinnamon, combawa  peel (Citrus hélix), laurel (Laurus nobilis), organic fenugreek, Batak berry (Zanthoxylum acanthopodium), organic garlic, clove.

A bit of history
"Masala" means "blend of spices" in Hindi and "vindaloo" literally means "wine and garlic".
This is a translation of the Portuguese expression "vinho-de-alho," meaning "garlic wine."
Wine replaced coconut milk, an ingredient in Indian cuisine.
The Portuguese presence began at the end of the 15th century with Vasco da Gama, and was permanently established at the beginning of the 16th century with the appointment of Viceroy Francisco de Almeida.
The conquest of the Indian Ocean, a priority of the Portuguese monarchy, allowed them to control the flourishing and lucrative trade in spices and the riches of this region.
The city of Goa is located on the Malabar Coast. It had a good port, an active shipbuilding industry, and an important commercial center. The colonization of this part of India gave rise to a popular cuisine combining Portuguese and Indian cultures.
A family of Indian dishes emerged, typical "kari" dishes with Portuguese influences.
Today, this cuisine exists mainly in the Goa region because it is considered inappropriate for Hindu and Muslim communities.

What's in my Indian Vinadaloo Masala Spice?
There is no wine in this almost curry-like spice blend. Sumac, or Rhus coriaria, the corroder's rue, serves as the wine. The dried and pounded ripe fruits of this shrub from subtropical and temperate regions of the globe share the same flavor characteristics as vinegar.
Sumac powder acidifies an already rich citrus blend with kaffir lime and Batak berries, close cousins of Sichuan berries.

How to cook with Vindaloo spice blend?
As in India, a coconut milk marinade or sauce is a good start. The coconut flavor is masked by the slightly acidic spice.
To marinade with this milk, boil it with the spice, cool, pour over the food, and let it sit for 24 hours. For turkey meat, the spiced milk tenderizes the flesh, making it moist.
It's the perfect spice for legumes like red lentils, or for an oriental recipe with bean sprouts.
Incorporate fruit into a Vindaloo-flavored pork stew. Indian "vegetarian" cuisine makes good use of it. Add raisins, papaya, mango, or pineapple a few minutes before the meat is fully cooked. Add a little chili pepper.
Modify a veal blanquetre by adding spices to the cooking broth and then to the sauce. For the sauce, replace the cream with plant-based milk, thickening it with chickpea flour dissolved in the cooking broth, which will serve as a thickener.

Why choose our artisanal spice blend?
Spices are part of my expertise, acquired over the course of my professional experience. I've created my own blends to share them with as many people as possible. The manufacturing methods and the balance of blending quality, organic ingredients are what make them unique and distinctive. Discover my recipes, created in my workshop, with the first purchase of a sample. Get started with simple recipes with a few tips in their descriptions.
Vary your menus and enjoy cooking for the whole family or your guests.
And to further enhance your experience with my spices, a thoughtful gift box or a handmade glass kitchen tube holder made from recycled wood brings together a selection of 8 spices.

Packaging
Glass jar with mechanical closure and 4-panel cardboard label attached with a linen string.
Kraft bag labeled with a QR code to access the product on the online store.
Sample presented in glass jar with mechanical closure.