Wajos Tandoori Blend seasoning mix. Coriander, garlic, turmeric and cardamom, practically salt-free – the red spice blend for yogurt marinades and curries.

Wajos Tandoori Blend seasoning mix is a spice preparation made from coriander, garlic, beetroot powder, onions, fenugreek, cumin, turmeric, ginger, chili, paprika, cardamom and lemongrass, 80 g from Dohr on the Moselle. Not a curry powder, not a ready-made paste, not a salty seasoning for finishing – but a blend that becomes a marinade when combined with yogurt or oil.

Tandoori Blend seasoning mix from Wajos is for that Friday night when you’re craving Indian – made in your own kitchen instead of ordering delivery. Chicken legs in a bowl, a tub of yogurt, two tablespoons of the red mix, stir, lid on. On Saturday, the legs go into the oven and turn out just like they do at the Indian restaurant around the corner: red, spicy, and tender. The rest of the tin will find its way into cauliflower, lentils, and a pot of rice the following week – you'll find the tin is empty faster than you think.

Warm, spicy and distinctively red, with a subtle heat

The blend smells of coriander, cumin and fenugreek, the slightly bitter core of every Tandoori seasoning. Turmeric and cardamom provide warmth, ginger and lemongrass add a fresh touch, while garlic and onion form a savory base. The deep red color comes from beetroot powder and paprika rather than artificial dyes. The heat is mild – chili is included, but it is low on the ingredient list. What is missing is striking: salt. With 0.5 grams per 100 grams, the blend is practically salt-free; you do the seasoning yourself. This blend is not suitable for those expecting a hot, spicy curry – heat can be added with fresh chili if desired. Those who prefer a sweeter, fruitier flavor should reach for the Mango Curry Sauce.

For yogurt marinades, roasted vegetables, lentils and fish

The classic method: two tablespoons of the mix per 200 grams of yogurt, plus salt and a squeeze of lemon, then marinate chicken or lamb overnight. In the oven at 220 degrees or on the grill, this creates the signature red Tandoori crust. Using rapeseed oil instead of yogurt creates a paste for fish, which only needs to marinate for an hour. Roasted cauliflower florets with oil and a spoonful of the mix at 200 degrees is our favorite side dish, which is filling enough to serve as a meatless main. A teaspoon in red lentils with coconut milk, half a teaspoon in rice – that’s how you turn leftovers into a curry. The blend is not suitable for seasoning at the table: the spices are raw and need heat or time in the marinade.

Our tip: Marinate chicken legs for 24 hours in the yogurt marinade, then grill, and serve with naan and a spoonful of Tzatziki Dip seasoning mix in yogurt – the combination that disappears first at our barbecues.

An Indian blend, mixed on the Moselle

Wajos blends its spice preparations in Dohr near Cochem on the Moselle, where the company, with over 80 employees, produces the majority of its roughly 900 items itself. The name comes from Walter Josef Oster, a vintner from Ediger-Eller whose family has been making wine for 15 generations. His liqueur manufacture from the 1980s was developed by Peter Oster and Ulf Schwichtenberg into the Wajos brand – spices from all over the world, put together and tested in their own laboratory on the Moselle.

The blend for hobby cooks who love Indian food and would rather buy one tin than 15 jars

Tandoori Blend is the tin for anyone who wants to cook Indian and prefers having cardamom, fenugreek, and turmeric already blended in their pantry. It’s a gift for people who enjoy trying new things and own a grill or an oven. 80 grams is enough for eight to ten marinades; store in a cool, dry, and dark place. You can find the other spices and dips on our Wajos page. This blend is not suitable for those who expect a seasoning with salt that you can simply sprinkle over meat – here, you have to add your own salt.

Coriander, turmeric and cardamom, deep red and practically salt-free – the Tandoori spice blend from the Moselle for the evening you want to go Indian.