Terra Americana

A hot and spicy blend with an Indian flare.  Use it as a rub on shell fish, lamb and veggies.  Perfect on beef, poultry, fish, eggs, potatoes, soups, salads, dips, or anything that needs a little spicy flavor.  Be adventurous and try it with goat or duck.  It is also great with tofu and rice.

Ingredients: Cayenne Pepper, Paprika, Curry Powder, Cinnamon, Cloves, Ginger, Garlic, Black Pepper, Coriander.

Sizes

Bottle (6 oz.) $8.00 USD Pound (16 0z.) $12.00 USD Sample (1 tbsp) $2.00 USD

 The tiny state of Goa on the Malabar coast of India was ruled for centuries by the Portuguese.  The combination of the Iberian and Indian cultures had a tremendous influence on the architecture, religion, and cuisine of this area.  One example of this cross-culturalization is the fiery hot blend of Vindaloo.  My first experience with it was at the restaurant of a couple from Goa in the South of Portugal.  While they swore what I was eating in my eggplant and prawn dish was a toned down version of what they would eat, the combination of intense heat and flavor left a lasting impression on my palate.   

Recipes for our Vindaloo

VEGGIE & PITA DIP

• 1 tsp Vindaloo
  
• 1/3 cup sour cream, plain yogurt or cream cheese

  Blend thoroughly.  Best when left to sit 1 hour before enjoying.

Try these great recipes:

• A recipe for spicy and sensational Hot Tomato Relish

• Vindaloo Peanuts

• Eggplant Vindaloo

• Moroccan Style Fish

Photo Credit:  Julie Cecchini