Description

Toasted cumin seeds, our own farm-grown smoked chillies, black peppercorns, black mustard seeds, fenugreek seeds, cloves, cardamom seeds, cassia, and star anise, ground fine. Mix with cider or palm vinegar, salt, and jaggery to bring it together into the stiff paste vindaloo is marinated in. Featured in Episode 22. Dry blend, shelf-stable — adapted from the original recipe by dropping the vinegar and jaggery that turn it into a paste; add those yourself. Traditional recipes use Kashmiri chilli for its mild heat and deep red colour — this version uses Fudi People’s own smoked chilli instead, which runs hotter and smokier. Contains mustard.