Originally from Northern India and Afghanistan, Tandoori spice blend get its name from 'tandoor', a cylindrical clay oven used to cook bread and marinated chicken.
Not as hot as traditional curry and with delicious smoked aromas, Tandoori pairs well with poultry, fish, seafood and vegetables.
Chef Philippe's tip: Make a simple salad with mushrooms, prawns and coriander, then make a dressing with olive oil, lemon vinegar and tandoori.
Keep away from direct light and humidity.
Close the lid after each use to ensure the tub is airtight.
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