Vindaloo is the Goan people's Southwest Indian interpretation of a traditional Portuguese wine and meat dish. The heat of our Vindaloo is brief and pleasant without burning, followed by spice, salt and sweet.
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Combine with wine, coconut milk, broth or water and a bit of vinegar in making a traditional vindaloo curry. We also use it as a dry rub on grilled and pan fried meats and tofu, and mixed in to ground meats.