Developed in Peshawar in Pakistan, the Tandoori blend is a combination of very piquant spices which confers a typical red flame colour to every dish. Italdroghe composes it by mixing cloves, garlic powders, lemon, 200 ASTA sweet paprika, coriander, cumin, fenugreek, fennel and cardamom seeds with black pepper, ground chilli and ginger.
The Tandoori blend owes its name from the Tandoor, which is a traditional cylindrical Indian terracotta oven. It is popular for cooking chicken, which is marinated in the mixture along with yoghurt and then baked. This blend preserves the tenderness of meat.
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