Description
Cayenne for heat, cumin and coriander for the earthy base, and nothing else. No salt and no coloring, which means it won't turn chicken restaurant-red – that color comes from added dye, not from the spices.
Tandoori is a marinade more than a rub. Whisk a couple of spoonfuls into thick yogurt with lemon, grated garlic, and ginger, coat chicken or paneer or cauliflower, and leave it a few hours before it goes under a hot broiler or onto the grill.
Ingredients
Cayenne, cumin, coriander.
Allergens
Free of all nine major U.S. allergens.
Certifications
cRc Kosher Certified.
Storage
Store tightly sealed, away from light and heat.
