Ingredients · Other
Beet
Beta vulgaris · Amaranthaceae
What it’s like, and how to use it
How to use it
In a marinade or rub where red is wanted. It dissolves and stains. Its colour fades with prolonged high heat, so it works better in a yogurt marinade than in a long roast.
With food
Yogurt. Chicken and lamb. Ginger and garlic. Cumin. Goat cheese. Orange. Dill.
With spices
Kashmiri chile, which it supports. Garam masala. Cumin. Coriander. Turmeric.
With tea
Not a tea ingredient.
Its story
Where it comes from
Our lot names no origin.
What happened
The red of a restaurant tandoori is a modern problem with old roots. Traditional tandoori colour came from Kashmiri chile and long marination; the fluorescent red of many takeaway versions comes from synthetic dye. Beet powder is the compromise: a natural pigment strong enough to do the job. Betalains, the pigments involved, are unusual — most red plant colours are anthocyanins, and beets belong to one of the few families that use a different chemistry altogether.
On the shelf with it
Every product it goes into.
-
Sold outTandoori Masala
Regular price From $9.99 CADRegular price
