(vin·duh·loo)

Vindaloo Curry Powder is inspired by traditional curry dishes from Goa, a region in southwestern India. This hot and spicy seasoning blend features a mixture of chiles and warming spices including cinnamon, ginger, cardamom, cloves, and turmeric.

In the 15th century, Portuguese explorers took colonial power over Goa for 450 years before it became a part of the modern Indian state in 1961. Goa’s culture and cuisine are therefore influenced by both the Portuguese and Indian cultures and cuisines. The contemporary iteration of “vindaloo” is a wholly Indian version of the Portuguese “Carne de Vinha d’Alhos,” or meat marinated in wine vinegar and garlic. The vindaloo dish combines ingredients like vegetables and meats with a sauce of chiles, cinnamon, ginger, and cardamom, among other spices, to make a savory and heat-filled curry.

Combine Vindaloo Curry Powder with vinegar, sugar, onion, tomatoes, garlic, and ginger for a robust marinade for the curry dish’s meat. The vindaloo dish traditionally features chicken or lamb, but in a nod to Goan Christians and the dish’s Portuguese roots, it can also be prepared with pork.

Spices (including cinnamon, mustard, cumin, coriander,fennel), dried chile peppers, turmeric, salt, tomato powder, garlic, citric acid. Contains mustard.

Rub onto pork or lamb before slow cooking for rich, spicy curry flavor.