A mixture of Indo-Pakistani curry spices

India is a country of amazing beauty, indescribable shades of colors and contrasts. Those who have never tasted Indian cuisine, have probably heard many stories about the exquisite and numerous spices that are skillfully used by chefs of this amazing country. Especially famous curry seasoning.

The composition of the mixture "Indo-Pakistani curry": ground coriander, ground fenugreek, ground ginger, ground turmeric, ground red pepper, ground cinnamon, ground cinnamon, ground black pepper, ground cloves, ground fennel, ground ucho-suneli. The mixture does not contain flavor enhancers, has a pleasant spicy, woody hue, smell and taste.
In India, a mixture of curry flavor everything in a row - vegetables, beans, meat, fish, rice. It is also recommended to use a mixture of spices "Curry Indo-Pakistani" for marinating meat of different varieties for grilling. The meat acquires a pleasant aroma and appetizing color.

Characteristic:
Appearance - loose mixture of fine grinding.
Color - yellowish-green.
The taste is spicy, salty.
The smell is inherent in the spices that are part of the mixture.
Ingredients - a mixture of spices and herbs.

Recommendations for use:
When using the mixture "Indo-Pakistani curry" for cooking grilled poultry, it is recommended to use 10-20 g of the mixture per 1 kg of unsalted meat.
The recommended marinating time in the mixture is 2-4 hours. The minimum marinating time is 1 hour. The mixture contains salt, so when using a mixture of "Indo-Pakistani curry" it is necessary to recalculate the salt taking into account the amount of salt contained in the recipe.

Storage conditions:
The mixture of spices "Curry Indo-Pakistani" should be stored in a glass hermetically sealed container in a clean, dry, well ventilated area with a relative humidity of 70-75% at a temperature not exceeding 20oC.
Do not store in the open.