tandoori masala.

It is a traditional Indian spice blend typically containing cumin, coriander, turmeric, ginger, garlic, and cayenne pepper, used for marinating foods cooked in a tandoor.

When stored in an airtight container in a cool, dark place, it maintains its best flavor for 6 to 12 months.

It generally has a medium heat level, though this varies by brand depending on the amount of red chili or cayenne used.

Yes, it works excellently for grilling, roasting in a conventional oven, or even pan-searing meats and vegetables.

A mix of garam masala, extra cumin, smoked paprika, and garlic powder can serve as a reasonable alternative.

The vibrant red color comes from either Kashmiri red chili powder or, in many commercial brands, added food coloring.

Most blends are naturally gluten-free, but some commercial brands may use anti-caking agents that contain gluten; always check the label.

It is excellent for marinating paneer, tofu, cauliflower, or potatoes before roasting or grilling.

Most commercial blends include salt as a primary ingredient, so you should adjust the salt in your recipe accordingly.

Freezing is not recommended as moisture can enter the container and cause the spices to clump and lose their aromatic oils.