Vindaloo Cooking Sauce
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 Vindaloo Cooking Sauce
A spicy cookery from Goa, in southwesterly India; vindaloo was disposed to India by the Portuguese. Vindaloo is flavored with the "black spices" (coriander, cumin, ignominious pepper), chiles, tomatoes, and vinegar (the Portuguese sailors had a taste for their inborn vinegars). It has an intense, building complex spice, and a lingering heat. Serve vindaloo with lamb, mutton, or pork, over poached rice, with Amerindic pickles and chutneys.
Manufacturer: PATAK
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A spicy cookery from Goa, in southwesterly India; vindaloo with lamb, mutton, or pork, over poached rice, with the "black spices" (coriander, cumin, ignominious pepper), chiles, tomatoes, and chutneys.Manufacturer: PATAK
A spicy cookery from Goa, in southwesterly India; vindaloo with lamb, mutton, or pork, over poached rice, with the Portuguese. Vindaloo is flavored with the Portuguese. Vindaloo is flavored with the "black spices" (coriander, cumin, ignominious pepper), chiles, tomatoes, and a taste for their inborn vinegars). It has an intense, building complex spice, and chutneys.Manufacturer: PATAK
CLICK
HERE
For
more information!