Tandoori Masala

This Tandoori Masala blend is a staple in every home serious about Indian cooking. Use it to heat up a variety of dishes; meats like lamb, chicken, and goat and even vegetables and paneer come to life with this fiery rub. Tandoori comes to us from the region of Punjab in Northern India, then popularized in the 1940s in the world-renowned Moti Mahal restaurant. Of course, its true origins are somewhat murky; chicken has been cooked in a clay oven, or tandoori, for several thousands of years on the subcontinent. Our modern understanding of tandoori seasoning has ancient roots, though the exact seasonings of the past have been lost with time.  This tandoori masala blend's reddish hue belies its heat - red pepper makes it quite spicy! Recipes today commonly use this mix to rub meat or vegetables then tossed on the grill. Our Tandoori Masala blend strives for a classic flavor and healthy amount of heat. This mix contains: Paprika Cayenne pepper Black pepper Cardamom Cinnamon Cloves Corian