Tandoori Curry gets its name from the traditional clay oven of India called a Tandoor. Seasonings are traditionally mixed with yogurt and used to marinate cuts of meat before they are cooked in the the searing, smoky heat, which often exceeds 500 degrees. Don't have a tandoor? Use Tandoori Curry and yougurt to marinate the meat before your next cook-out and grill over high heat.
Indian Coriander, Cumin, Paprika, Ginger, Indonesian Cinnamon, Turmeric, Black Pepper, Chile Flake, Mace, Celery Seed
Weight & Volume Equivalence
Our spices are sold in pouches sized for easy jar refilling at home.
On average, a small pouch is roughly a half a cup by volume.
On average, a medium pouch is roughly one cup by volume.