Garlic and red chile peppers are essential ingredients in vindaloo.
Vindaloo originated in Goa, India, and is one of the hottest Indian dishes you can eat. It is made of chunks of meat (usually pork, chicken, or lamb) and a spicy, vinegar-based gravy. While there are many different recipes for vindaloo, most contain basic spices that are blended into a paste, all of which are necessary for the heat and flavor of this popular meal.
Dried Red Chilies
Chile peppers are used for their heat.
These peppers make up the bulk of the spiciness of vindaloo. Recipes may call for anywhere from two to five chilies, but you are welcome to increase or decrease the amount depending upon your own palate. Traditional Indian dishes contain a substantial amount, so it may be wise to start out with less and add more as you go.
Garlic
Garlic is used for its nutty flavor.
Garlic is incredibly versatile in taste and can be found in many popular dishes, but in vindaloo it is used for the nutty and hearty flavor it produces after being cooked. Technically the first spice ever to be used in vindaloo, it is needed to ensure the authenticity of the finished product.
Cumin
Cumin is used for its bitter and strong flavor.
This is the second most popular seasoning in the world today, according to FoodReference.com, and it is a chief spice in many Indian cuisines. It is considered to be bitter and very strong in flavor, and in vindaloo recipes you can use either cumin seeds or powdered cumin. Be aware that if you use the seeds they will have to be blended into a paste.
Cinnamon
Cinnamon adds a hearty aroma and flavor to vindaloo.
Although typically used in desserts and beverages, cinnamon is also required in many Middle Eastern dishes involving lamb or chicken. Most vindaloo recipes call for whole cinnamon sticks to be blended into the paste, creating a heartier aroma and flavor in the fare.
Black Peppercorns
This basic spice is used for full-bodied tase.
The most frequently used seasoning on earth, according to FoodReference.com, this basic spice is used for its full-bodied taste. You can use standard black pepper in a vindaloo paste, but to achieve maximum flavor you should grind the peppercorns immediately before use.
Mustard Seeds
Mustard seeds are used for their pungency.
While mustard seeds come in many different colors, most vindaloo recipes specifically call for the black variety, which are more pungent and intense than yellow, white or brown. They can be quite spicy on their own, adding to the overall heat of the meal. By blending them into the vindaloo paste, they release their strong and explosive aroma and taste into the dish.
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