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  © 2017-2019 Harbor Tea & Spice, LLC       Designed by Leslie Rubbo / Moxie-Up Concepts
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OVERVIEW:

Cooking with Gold Belt Vindaloo Blend gives a flavor rush that is certain to have people steaking a claim for second helpings and even diggin's the thought of leftovers. Vindaloo is a flavorful Indian curry that is a culinary legacy of Portuguese colonists in the Indian coastal region of Goa. Because of its origin, this curry is hotter than others. This blend of full-flavored spices makes it great as a marinade on meats, especially when added to vinegar, oil, onions, garlic and fresh ginger. Enlivened with red chili peppers, it offers a zesty kick to curries, stir-fries, potato dishes and vegetables.

 

INGREDIENTS: 

Organic mustard, organic fenugreek, organic garlic, organic ginger, organic black pepper, organic coriander, organic cumin, organic cardamom, organic cloves, organic bay leaf, organic sea salt, organic cayenne, organic turmeric, organic cinnamon, organic red chili, organic vinegar powder, organic tomato powder

ORIGIN:

In-house Blend

CULTIVATION:

Organic & Hand-blended

WHAT'S COOKING:

Chicken Vindaloo Vesuvius

Eggplant Vindaloo

Kale, Potato and Aubergine Vindaloo

Lamb Vindaloo

Pork Vindaloo

Gold Belt Vindaloo Blend

SKU: 1269
$7.44Price
Quantity
  • Specific: No known precautions.


    General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications. Keep all herbs out of reach of children and pets.

     

    For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.

  • Store herbs and spices in tightly capped containers and keep away from heat, moisture and direct sunlight. Here are the suggested shelf lives of each spice category:

     

    • Ground spices and blends (nutmeg, cinnamon, turmeric): 4 to 8 months
    • Herbs (basil, oregano, parsley): 1 to 2 years
    • Whole spices (cloves, peppercorns, cinnamon sticks): 4 years
    • Seeds: 4 years (except for poppy and sesame seeds, which should be discarded after 2 years)
    • Extracts: 4 years (except for vanilla, which will last forever)