Copyright John Paul Urizar
www.johnpaulurizar.com.au
Most commercial tandoori pastes contain artificial colouring to give it a distinct bright red colour, but it's only a westernized ingredient adaptation added to appeal to our visual senses. The traditional recipe should only contain natural spices. Artificial colours at worst are known to cause headaches, behavioural disturbances and other complications to sensitive individuals. At best they may have no effect. But why take the risk when you don't have to.
Recipe courtesy of Liz Hemphill from the book Spiceries.
Combine all the spices together and store in an airtight container.
Note : Oily spices eg paprika are ground with gluten based products to ensure they are free flowing and don't clump together. Always check the ingredients if you suffer from a gluten allergy.
| Prep Time: | 5 mins |
| Cooking Time: | nil |
| Ready in: | 5 mins |
Suitable for: |
|
| Dinner, Sauce/Condiment | |
Print version
Email recipe
More recipes
Previous page
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
