The night market in Stone Town's Forodhani Gardens is famous for grilled seafood and tiny meat kebabs, heavily seasoned with savory, complex Tandoori spices. A rich combination of Indian, Arabian and East African roasting and grilling traditions, this versatile blend works beautifully in rubs and marinades for anything roasted or grilled, as well as in curries and stews with chopped tomatoes or yogurt.
- Rub on meat or vegetables before roasting or grilling
- Add to marinades for a rich, savory burst of flavor
- Make a soup or stew with tomatoes and serve with yogurt
We source our Tandoori blend from a cooperative of smallholder farmers on the Zanzibar islands off of the eastern coast of Tanzania. Many of these same families have been growing pepper and other spices (including our Cinnamon Verum, Pemba Cloves and Stone Nutmeg) for generations.
All of the spices from our partner cooperative in Zanzibar are grown on an EU-certified organic farm.
Meet the Farmer: Bwana Mohammed and Farooq are pictured walking on a vanilla vine-lined farm trail that is part of the cooperative in Zanzibar.