The vindaloo most people meet at a takeaway is heat for the sake of heat. The original, a Goan pork or lamb curry (vindaloo) shaped by Portuguese traders, is tangy first and hot second, layered with black pepper, cinnamon, clove, and cardamom. This blend gives you that deeper version. Rub it onto pork, chicken, or lamb, bloom it into onions for a weeknight curry, or work it into a marinade before the grill.
One thing to know: authentic vindaloo gets its signature sourness from vinegar, and this blend carries none. Add a splash of red wine or cider vinegar as you cook, and the tang blooms against the spice. We toast and stone-grind the whole spices in small batches in Portland, working from our own family recipe, so the pepper and warm spices stay sharp instead of dusty.
Ingredients: Coriander Seeds, Tellicherry Black Peppercorn, Ginger, Ceylon Cinnamon, Garlic, Onion, Chili Pepper, Cumin Seeds, Green Cardamom, Black Cardamom, Bay Leaves, Cloves, Nutmeg. No salt, no sugar, no preservatives. Naturally gluten-free and vegan.
