Vindaloo Spice Mix Recipe

I absolutely love this recipe because it transforms my kitchen into a spice haven, filling the air with rich aromas that make cooking feel like a magical ritual. Plus, the vibrant blend of spices elevates any dish, making every meal an adventurous and mouthwatering experience worth sharing on the ‘gram!

A bold and aromatic Vindaloo Spice Mix is one of the things I love to create. It takes the depth and distinct flavors of vibrant ground paprika, as well as the earthy goodness provided by cumin and coriander.

The depth of flavor obtained from this mixture may not be obvious in any one spice, but rather in the way they blend and harmonize. Full flavors are also part of a good Vindaloo, achieved by beefing up the overall mixture with turmeric and cinnamon.

And here’s the part where the kick comes from: cayenne pepper, purveyor of tongue-tingling flavor!

Ingredients

Ground Paprika:
Contributes a deep red hue and a slight sweetness, with antioxidant qualities.

Ground Cumin:
It is warm and earthy, boosts flavor; helps with digestion and has plenty of iron.

Ground Coriander:
Fruity and floral hints; assist with digestion and supply fiber.

Ground Turmeric:
Presents a rich golden hue and a flavor that is earthy; reputed to impart anti-inflammatory advantages.

Ground Cayenne Pepper:
Delivers warmth and zest; energizes your body’s metabolism and circulatory system.

Ground Cinnamon:
Sweet, woody spice packed with antioxidants that support heart health.

Ingredient Quantities

• 4 tablespoons ground paprika
• 2 tablespoons ground cumin
• 2 tablespoons ground coriander
• 1 tablespoon ground turmeric
• 1 tablespoon ground cinnamon
• 1 teaspoon ground cayenne pepper
• 1 teaspoon ground black pepper
• 1 teaspoon ground cloves
• 1 teaspoon ground cardamom
• 1 teaspoon ground fenugreek
• 1 teaspoon mustard powder

Instructions

1. In a large, dry skillet on medium heat, put in each spice one by one: ground paprika, ground cumin, ground coriander, ground turmeric, ground cinnamon, ground cayenne pepper, ground black pepper, ground cloves, ground cardamom, ground fenugreek, and mustard powder.

2. Gently toast the spices, stirring continuously, until they are fragrant, about 2-3 minutes. Be careful not to let them burn, as this will create a bitter taste.

3. Take the skillet off the burner and let the spices cool a bit.

4. Once they have cooled, send the toasted spices to a mixing bowl. Make sure to get every last spice into the bowl. Then, using a whisk, or some other means of achieving a similar effect, mix the spices together until they are well incorporated.

5. Pour the Vindaloo Spice Mix with care into an airtight glass jar or container for storage, using a funnel if necessary.

6. To achieve optimal results, keep the spice blend in a cool, dark location to maintain its freshness and strength.

7. The Vindaloo Spice Mix is used by adding it to a favorite Vindaloo curry recipe. A good starting point for one serving of curry is to use 2-3 tablespoons of this mix. This can also be adjusted to taste.

8. This seasoning mix is excellent not just for Vindaloo curries but also for enhancing the flavor of roasted vegetables, the meat in marinades, or the base of soups and stews.

9. Ensure the spices are evenly distributed before use by shaking the jar each time.

10. Savor the deep, flavorful aromas that this homemade Vindaloo Spice Mix brings to your dishes.

Equipment Needed

1. Large skillet
2. Wooden spoon or spatula
3. Mixing bowl
4. Whisk
5. Airtight glass jar or container
6. Funnel (optional)

FAQ

• What dishes can I use Vindaloo Spice Mix in?This spice blend is ideal for producing traditional Indian vindaloo curry. But it can also be used to flavor grilled meats, roasted vegetables, or even soups that need some extra zing.
• How should I store Vindaloo Spice Mix?Keep it in a container that is airtight. Store it in a place that is dark and cool. This will serve to keep its flavors and freshness superb for a maximum of 6 months.
• Can I adjust the heat level in this spice mix?Certainly. To reduce the mix’s heat level, use less or no cayenne pepper. If you want more heat, add more cayenne pepper.
• Is Vindaloo Spice Mix gluten-free?Absolutely, this blend is composed solely of spices, which guarantees that it is free from gluten. No wheat, rye, or barley here.
• Can I substitute any spices if I don’t have all the ingredients?Although it’s ideal to use each of the listed ingredients to achieve an authentic flavor, you can make substitutions if necessary. For example, if you don’t have fenugreek, you could use a little mustard or caraway seeds instead.
• How much Vindaloo Spice Mix should I use in a dish?Usually, commence with approximately 2 tablespoons for each pound of meat or primary component in your recipe, modifying to your preference as you progress.
• Is Vindaloo Spice Mix vegan-friendly?This spice blend is certainly vegan, as it contains nothing but plant-based ingredients.

Substitutions and Variations

In the case of smoked paprika, it provides a wonderful smoky flavor. However, in terms of texture, depends how finely the paprika is ground. If it is ground to a fine powder, the smoked variety can be substituted, but if it is a coarser powder with some herb particles, as I imagine most Spanish and Hungarian Paprikas to be (given that the medicinal herb ocimum basilicum in its various forms is grown in these countries), then this is a much more flavor-intensive version that may not be great for simply subbing into your bean dip or for making Thai curry paste when you live in Olympia, WA.
For cumin in the ground form: Employ ground caraway seeds for a like earthy culinary taste.
Use whole coriander seeds if you have a spice grinder to grind them.
For ground turmeric: Use ground mustard seed instead to get an equally strong flavor that is slightly different and still robust.
When using ground cinnamon: Ground allspice can substitute in a pinch for its hint of spice and sweetness.

Pro Tips

1. Consider starting with whole spices rather than pre-ground ones. Toast them gently and then grind them yourself for a fresher and more aromatic blend.

2. Monitor the toasting process closely; spices can shift from perfectly toasted to burnt in seconds. Stir constantly and remove them from heat immediately if they start to smoke.

3. Allow the toasted spices to cool completely before mixing them. This ensures that the residual heat does not continue to cook the spices, which could alter their taste.

4. When storing the spice mix, use a glass jar with a tight seal to prevent moisture and light from degrading the spices. Label the jar with the date to keep track of its freshness.

5. Experiment with the spice ratios for personal preference. If you prefer a spicier blend, increase the cayenne pepper; if you desire more smokiness, adjust the smoked paprika proportion.