Tandoori dishes generally range from mild to medium in spiciness, depending on the specific blend of spices used.
The spiciness of tandoori dishes comes from the complex blend of spices used in the marinade. While chili powder or cayenne pepper can be included, contributing to the heat, other spices contribute to the overall flavor profile. These commonly include:
- Garam Masala: A blend of warming spices like cinnamon, cardamom, and cloves.
- Ginger and Garlic: Contribute aromatic and pungent flavors.
- Turmeric: Adds color and a subtle earthy note.
- Cumin and Coriander: Provide earthy and citrusy notes.
- Amchur (Dried Mango Powder): Adds a tangy flavor.
- Kala Namak (Black Salt): Contributes a unique sulfurous flavor.
While some tandoori recipes may emphasize hotter spices, many are designed to be flavorful rather than intensely spicy. The level of heat can also be adjusted to personal preference by modifying the amount of chili powder or cayenne pepper used. This makes tandoori widely accessible and enjoyable for people with varying spice tolerances.
