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HOT CURRY SPICE MIXES

The Tiny Takeaway - Hot CurriesKORAI - a Korai (WOK) is a universal cooking vessel for most Bengali dishes.

The recipe used to produce this dish traditionally consists of stir fried Meat and Vegetables.

MADRAS - representing the area of India where the humble base spice ingredients were originally obtained in Fort St George which then travelled onwards to London where it has since taken on various different forms.

JALFREZI - originated in India this dish can range in heat from a Medium Dish to a Very Hot one in Bengali this dish literally means Spicy Food.

VINDALOO - derived from a combination of Vin meaning Vinegar and aloo from Alho which is Portugese for Garlic. The Chillies were introduced into Goa by the Portugese and the use of Garam Masala Spices were traded in the 16th/17th centuries.

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ALLERGEN INFORMATION

My Spices are sourced from Suppliers that now declare that they are packed in a Plant that handles Peanuts Tree Nuts Sesame Seeds Gluten Wheat Soya Milk Mustard & Sulphur Dioxide and as a consequence may contain traces.

BALTI PASSANDA SPICE MIX CONTAINS NUTS
Allergen advice Contains Flaked Almonds

KORMA SPICE MIX CONTAINS NUTS
Allergen advice Contains Coconut , Preservative (Sulphur Dioxide) <0.005%
Contains Flaked Almonds

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