About Us Rewards Program FRANCHISING Email Newsletter Contact Us
Login  Join   Shop   Search   View Cart
Customer Service: (888) 677-3322

Vindaloo

Expand Product Info ▼

For many centuries the Portuguese ruled small pockets of India. The Portuguese were the originators of vindaloo, but in Goa, the dish was altered over the years to accommodate the locals taste buds. Traditionally vindaloo is quite hot: we offer a ‘not so hot’ version to ensure all will be able to enjoy the exquisite flavor. For you heat lovers, add just a little more cayenne to turn up the heat. We handcraft this tasty curry by mixing together turmeric, Saigon cinnamon, garlic, fenugreek, salt, brown mustard seeds, coriander, cumin, ginger, cayenne, cardamom, black pepper and cloves.

Ingredients:
Turmeric, Saigon cinnamon, garlic, fenugreek, salt, brown mustard seeds, coriander, cumin, ginger, cayenne, cardamom, black pepper and cloves

Try using about a ½ tsp. per pound of beef, chicken, fish or poultry. Curry powders can be used to season so many dishes; rice, sauces, chicken or seafood salads, vegetables or soups. To convert powder into a paste simply mix 1 tbsp. Vindaloo powder with 1 tbsp. each of water and oil.

Purchase in bags:

1 oz.

bag

$2.30

2 oz.

bag

$3.70

4 oz.

bag

$6.00

8 oz.

bag

$9.60

16 oz.

bag

$16.35

Purchase in bottles:

Small glass
(net 1.30 oz)

$3.80

Medium glass
(net 2.50 oz)

$5.20

Large glass
(net 7.40 oz)

$10.15

Purchase bottle refills (in bags):

Small glass refill
(net 1.30 oz)

$2.75

Medium glass refill
(net 2.50 oz)

$4.15

Large glass refill
(net 7.40 oz)

$8.90



“I just made your Jamaican Jerk marinade for pork kebobs that I grilled. It was outstanding. I usually stick to the recipe for the first time before I later adapt it to my own tastes. This time, I am not changing the recipe one bit. It's perfect as it is. Thanks.”

-Marie D. of Dickson City, PA

“I just made your Jamaican Jerk marinade for pork kebobs that I grilled. It was outstanding. I usually stick to the recipe for the first time before I later adapt it to my own tastes. This time, I am not changing the recipe one bit. It's perfect as it is. Thanks.”

-Marie D. of Dickson City, PA