Demystifying Indian Cooking & Cuisine
Pan-Toasted Artisanal Seasonings
We Support Small Farmers!
See recipe below.
Ingredients: pan-toasted Indian spices, Kashmiri chilies, smoked paprika. 2 oz jar
Americans LOVE tandoori so much that Ancient Indian Spices has created a spice mix that you can use on the grill, in the oven and in many other dishes. Tandoori is a versatile spice mixture and is used on vegetables and eggs, in stews and soups, in dips, pizza, breads, paneer, and with meat and fish recipes. It’s a rub as well as a marinade. Ancient India Spices Tandoori is a staple for Indian butter chicken, mulligatawny soup, applied like a BBQ sauce to chicken, paneer, fish and as a base for many other well-known Indian foods. Add it to plain yogurt, marinate food, then grill!
Tandoori Baked Salmon
1. Place the salmon on a baking sheet. In a small bowl, mix together the ginger-garlic paste, Tandoori powder, lime juice, oil, and salt, and then rub the combined ingredients all over the salmon. Cover and allow the fish to marinate in the refrigerator for 4 hours, or preferably overnight.
2. Preheat the oven to 400°F. Bake the fish for about 10 minutes. Heat the broiler and broil the fish directly under the broiler until golden brown, about 2 minutes. Serve immediately with lime wedges.
GINGER, GARLIC, AND CILANTRO PASTE
Preparing this in advance is a terrific time saver, because you won’t have to peel the garlic and grind the ginger for each use. You only need to use a few tablespoons of this paste to start your cooking: Add to marinades, soups, stir-fries, or braised meat and seafood dishes - even add it to canned marinara sauces to bring them alive. This essential paste keeps well in your refrigerator for at least a week or, to extend its shelf-life, you can freeze it in small containers or in ice cube trays.
Makes about 1 cup
Combine the ginger, garlic, cilantro, and water in a food processor. Blend into an aromatic paste, scraping down the sides of the bowl as often as needed. Transfer the paste to an airtight glass jar. Store in the refrigerator for 1 week or in the freezer for up to 3 months.
Ancient Indian Spices is a mission-driven seasoning company to help support small farmers in the US, Mexico and India. Our seasonings are exceptional quality, whole spices that are pan-toasted which intensifies their flavor, bringing out the aromatic oils and adding complexity to their taste by layering in a warm, toasty flavor. Ancient Indian Spices is demystifying Indian cuisine and cooking! Your purchase helps us support US-based farmers by purchasing their products for our seasonings and support Indian farmers through our sales.
Ancient Indian Spices offers exceptional quality seasonings such as chai masala, chaat (snack) masala, various regional curries, golden turmeric, tikka, tandoori, kormas, organic Indian teas, select Indian spices such as asofoetida, Himalayan pink salt, Indian long peppers, and gift sets.
Our family has deep roots in India (especially South India) and we enjoy making fresh Indian food at home. A few years ago we began selling our homemade spices to help nonprofits, schools and farmers. It took off from there and now we're in specialty food markets, at food and wine events, at farmers markets, and of course online. Deborah (mom) is the owner of the company and our son, Anil, has been making spices since he was five. Now he's twenty and is our Master Spice Maker who roasts, grinds and oversees production of our seasonings. Rob was born and raised in south India and has an affinity for that type of food and spices. He's our spice teacher. We all share a deep commitment to our planet and it's caretakers-especially farmers. Purchasing our products directly from small farmers in the US helps us support farmers in India and Mexico through our sales. So every time you purchase our products you help support farmers. Thank you!
* We have a free e-newsletter loaded with recipes and will soon have some mini-cook books available that you'll be able to purchase here on the website.