Deep red of tandoor-baked meat, slow-cooked in a clay oven.
Tandoori Spice is a rich red, close to maroon.
It can be described as rich, full, medium and fairly saturated.
Set in white, because white reads best on it.
A tandoor is a large vase-shaped oven, usually made of clay. Since antiquity, tandoors have been used to bake unleavened flatbreads, such as roti and traditional lavash, as well as leavened ones, such as naan and tandoor bread or matnakash. It is also used to roast meat and vegetables. Tandoors are predominantly used in South Asia, Western Asia, Central Asia, and the Horn of Africa.
Read on WikipediaIn the culinary arts, a spice is a seed, fruit, root, bark, or other plant substance primarily used for flavouring or colouring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavouring or as a garnish. Spices and herbs are both seasonings. Spices are sometimes used in medicine, religious rituals, cosmetics, or perfume production. They are usually classified into spices, spice seeds, and herbal categories. For example, vanilla is commonly used as an ingredient in fragrance manufacturing. Plant-based sweeteners such as sugar are not considered spices.
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