There are many great recipes in the book, and I thought it interesting to read about the spices Penzey's sells. My first purchase will be "vendaloo seasoning" for chicken (page 22). It says this about Vindaloo Seasoning
This hot and spicy blend comes from Goa, a small state nestled in the middle of the Malabar Coast of India. Though control of Goa was returned to India in 1961, the four and a half centuries of Portuguese rule left many lasting impressions. Pork Vindaloo is a favorite dish of the Catholics, who make up a third of the population of Goa. The Muslims and Hindus of India prefer Vindaloo lamb or duck.
Mix 2-5 TB. spice in 2-5 TB. water, set aside. Heat 2 TB oil, brown 1 ¹/2 lb. pork
cubes, remove, then brown 1 large minced onion. Put browned pork back into pot, add Vindaloo paste, 1 cup water, 6 TB. vinegar and 1 tsp. salt, cook 30 min. Add 4-6 cups cubed potatoes, cook till tender (45 min. or so). For authentic fiery hot Vindaloo as served in beach
front restaurants in India, add an equal part cayenne pepper. Hand-mixed from: coriander, garlic, cumin, ginger, cinnamon, crushed brown mustard, cayenne, jalapeño pepper, cardamom, turmeric, black pepper, cloves.
1⁄ 4 cup jar (net 1.0 oz.) #12531 $ 3.65This is just ONE of the recipes that looked good to me for Creamy Chicken Chowder:
1⁄ 2 cup jar (net 2.2 oz.) #12557 $ 6.29
4 oz. bag #12544 $ 6.89
8 oz. bag #12586 $ 12.75
1 lb. bag #12515 $ 24.40
