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A traditional Indian combination of spices, that may include cumin, cinnamon, clove, coriander, ginger, paprika, turmeric, garlic, bay leaves, celery, cayenne, and black pepper, which are used on foods such as chicken and fish to give it a reddish-orange color common in tandoor cooking. The spices can be applied by adding them to pureed garlic, pureed ginger, lemon juice and oil to create a Tandoori paste that can be rubbed into the food. The seasoned food is then baked in a brick and clay Indian cooking oven called a "tandoor." The term "Tandoori" may refer to the spices or the type of dish and cooking process provided by applying the spices to the food and baking it in the traditional oven.
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Tandoori spice |
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Tandoori Glossary Term - Related Content |
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