Spotlight Spice: Vindaloo Blend

Vindaloo Blend

This week’s Spotlight Spice is inspired by the culinary hallmark of Goa, a tiny state on the southwestern coast of India. It’s our flavorful and hot (but not too hot) Vindaloo Blend!

This blend gets its warmth from cayenne, paprika, and pepper and its unique earthy and slightly tart flavor from coriander, turmeric, garlic, and other herbs and spices with just the right amount of sea salt. It’s used in Southwest Asian curry and pairs particularly well with stronger flavored meats like venison, duck, pork, and lamb.

Vindaloo is the culinary love-child of Goa and Portugal, which ruled over Goa as a colony from the 1500's until the state's independence in 1961. The word vindaloo itself is a hybrid of Portuguese words for vinegar and garlic. Vindaloo is also popular in British cuisine (find our beef vindaloo recipe in the AllSpice recipe library). 

The blend is easy to use. Combine Vindaloo Blend with vinegar to use as a marinade or use solo as a dry rub for grilled and roasted meats and seafood.

Swing by the shop to pick up a jar or find it and our other curry blends in the Rubs and Blends Section of

Leave a comment

Please note, comments must be approved before they are published