Vindaloo Spice Paste, Hot Indian Curry with 11 Expertly Blended Spices, Gluten-Free & Vegan, Flavorful Base for Chicken, Seafood, Vegetables & More, 10 oz Jar

Just terrific Patak makes the best Indian spices you can make great Indian food at home especially because there's no Indian restaurants in Sumter county but just dice up some chicken some peas carrots potatoes and a little okra well you have to do is mix tablespoon full of a talk with filtered water and it'll roast you like a rooster I also use it for rub on lamb chops on fish and just when I bake a chicken it's got all the spices in it authentic Indian this is what the kid is eating when you call Microsoft customer service and you get Mumbai

Not too spicey. Good color. Good flavor. Easy to use.

For many years, even decades, this has been my favorite brand of vindaloo flavoring mixture! I must admit though, I am not much of a cook. However, I highly enjoy this paste as a dip for eating baby carrots. It is also amazingly good for flavoring leftover pizza warmed in a microwave!! I have recently tried using this paste in flavoring in soups that I make with frozen vegetables, rice, etc. in a microwave. A forkful of this paste really livens up such a soup on topping.

It was quite good, and useful in a pinch, but not as good as a home made sauce.

So good.

Sooooo good will order again

I love Indian food. I own two Indian food cookbooks, but find the list of spices so daunting that I've never tried any of their recipes. I heard from a coworker that prepared Indian curry pastes were available at specialty stores, so I looked for them here at Amazon and was delighted to find Patak's curry pastes. The spice level is nice, for those of us who like our food hot and spicy, and you can always add more paste if you want more kick. Here are the ingredients: Vegetable oil, cilantro, salt, tamarind, water, cumin, turmeric, chile pepper, ground ginger, garlic powder, maize flour, spices, acetic acid, citric acid, lactic acid. And here is a basic recipe from the label: Shrimp Vindaloo, serves 2 1 medium onion, diced 2 tbsp vegetable oil 8 oz. fresh shrimp, peeled (or any other meat) 3/4 cup water 4 tbsp Patak's hot vindaloo curry paste 1/2 cup diced canned tomatoes hot, cooked rice Saute onion in oil. Add shrimp and saute until pink. Stir in curry paste and cook about 1 minute. Add tomatoes and water. Simmer, uncovered until the shrimp is cooked, about 5 minutes. Serve over hot, cooked rice. I tried it with beef (which you'd never be able to order at an Indian restaurant) and simmered for 25 minutes, and it turned out pretty well. Not exactly restaurant quality, but very good for a prepared paste. I now keep Patak's paste and some tomatoes on hand, in case I want to whip up a quick, spicy dish using leftover roast chicken or beef. I look forward to trying the other Patak's pastes.

If I could give a negative star I would. This product did not meet THE USUAL PATAKS quality. Heat level and spice level and quality standard were absolutely absent. Three of the jars, shipped separately, arrived with the security pop up seals undone, obviously a health caution as the product had sipped out. Simply put; this was NOT VINDALOO. My family has consumed PATAKS products for 30 years. What a Shame.

I have been buying this for abt 40 years,it remains the best

The paste was good but the packaging should be done better, one of the cap was little loose and it was almost open due to poor packaging.