Ingredients: Mustard, hot cayenne (our hot cayenne measures 80,000 – 90,000 SHU), cumin, fenugreek, cardamom and black pepper.

Uses: Vindaloo curry is commonly cooked with red meat (beef, lamb, pork or goat), although chicken, duck, fish and prawns also work well. Try chickpeas, potato and eggplant for a vegetarian version. Add it to rice, salads, sauces or soups.

Flavor Profile: Perfect balance of spicy heat and complex layers of flavor.