Spice Blend/Paste | Lacto Ovo Vegetarian Diet (check for additives)

Tandoori Paste

N/A (prepared paste) Allergens: Dairy (from yogurt),Tree Nuts (cashews in some brands),Sulphites
Tandoori Paste

Sourcing & Taxonomy

  • Family N/A (blend of spices)
  • Primary Cuisine Indian
  • Seasonality Year-Round
  • Source Spices (e.g., cumin, coriander), Ginger, Garlic, Yogurt (sometimes)

The Forktionary Angle

"Beyond the Tandoor: Crafting Authentic Flavor with Tandoori Paste."

Definition

A vibrant, spiced Indian marinade paste, typically red or orange, used to flavor and tenderize meats before grilling or baking.

Sensory Profile

TasteSavory, Pungent, Spicy, Tangy
TextureThick, Gritty (from spices)
AromaEarthy, Smoky, Aromatic, Piquant
AcidityMedium

Technical Metrics

Key Spice Component

Garam Masala

Shelf Life (Refrigerated)

2-3 weeks

Traditional Cooking Method

Tandoor (clay oven)

Nutrition Facts

Per 20g
Calories120 kcal
Total Fat8g
Saturated Fat1g
Trans Fat0g
Cholesterol0mg
Protein4g
Total Carbohydrate8g
Dietary Fiber3g
Total Sugars2g
Calcium60mg
Iron2mg
Potassium300mg

Chef’s Secret

For a richer, more authentic flavor, marinate proteins in tandoori paste mixed with plain yogurt for at least 4-6 hours, or overnight.

Substitutions

Best Match

Garam Masala Paste

1:1

Provides a similar aromatic spice profile, though less tangy; add lemon/yogurt.

Curry Paste (Red/Madras)

1:1

Offers a spicy, savory depth, but with a distinct curry flavor. Adjust heat level.

Smoked Paprika & Yogurt Marinade

1:1

For smoky flavor and tenderizing effect; add ginger, garlic, and cayenne.

Chipotle in Adobo Sauce

1:1

For a smoky, spicy, and tangy alternative in some Western fusion contexts.

Buying Guide

Look for pastes with natural ingredients, vibrant color, and avoid excessive artificial colors. Check for freshness seals and expiration dates.

Flavor Pairings

Chicken Lamb Paneer Fish Vegetables (cauliflower potatoes) Naan bread Yogurt