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VINDALOO - Varies in Packaging & Pricing (See Below)
The tiny state of Goa on the Malabar coast of India was ruled for centuries by the Portuguese. The combination of the Iberian and Indian cultures had a tremendous influence on this area's architecture, religion, and cuisine. One example of this cross-culturalization is the fiery hot blend of Vindaloo. My first experience with it was at a couple's restaurant from Goa in the South of Portugal. While they swore what I was eating in my eggplant and prawn dish was a toned-down version of what they would eat, the combination of intense heat and flavor left a lasting impression on my palate.
A hot and spicy blend with an Indian flare. Use it as a rub on shellfish, lamb, and veggies. Perfect on beef, poultry, fish, eggs, potatoes, soups, salads, dips, or anything that needs a slightly spicy flavor. Be adventurous and try it with goat or duck. It is also great with tofu and rice.
INGREDIENTS: Cayenne Pepper, Paprika, Curry Powder, Cinnamon, Cloves, Ginger, Garlic, Black Pepper, Coriander.
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