Tandoori Masala

The bright red of restaurant tandoori usually comes from added colour rather than from chilli. Some markets restrict the colours commonly used, so we supply both a naturally coloured version built on Byadgi chilli and a conventional one, and we will tell you which is acceptable where you are shipping.

What to fix on the specification

• Colour basis: naturally coloured on Byadgi chilli, or conventional.
• Recipe: our standard, or your approved sample.
• Mesh, moisture and salt.
• Added colours: named, with their destination approval status.
• Allergen statement for the destination label.

The bright red of restaurant tandoori usually comes from added colour rather than from chilli, and some markets restrict the colours commonly used. Tell us the destination and we will say which version is acceptable there. Private label and retail packing covers destination labelling.