I just tried the Vindaloo Curry Spice for the first time, in a chicken soup/stew with veggies. Didn't use a lot, just enough to check out the flavor of it. The taste is not like the "curry powder" sold in jars at the supermarket. It's warmer and richer than that, even when used sparingly. And the aroma is divine!
For a powder it's rather dense, so not suitable to a shaker-type container with holes (e.g. salt or pepper shaker). Try transferring the Vindaloo spice from its bag to a wide-mouth container from which you can take pinches, or use a small spoon.
Tried the Vindaloo curry spice for the 1st time, and I have to say it was phenomal. I am giving it 4/5 stars for lack of heat. Having purchased the 1oz bag I had no idea how much to use. I was using 1.5lbs of goat leg with a tomato base. My usualy curry spice is a box prepared mix from Shan, and a heaping teaspoon is more than enough, so this is how I started. I was surprized to see the vindaloo dissapear when it hit my sauce . I added a teaspoon at a time, tasting and each time the vindaloo was not present. It turned out I needed the entire oz. After the oil seperated from the tomato I tasted it. Very pleasant, but no heat. Vindaloo is the hottest type of curry , and for there to be no peper presence, I was a bit dissapointed. However the flavor was so good I reached for my Scotch bonet powder & added 1/8 of a teaspoon. That was what it needed. The hot pepper set off the delightful cinnamon (I also added a stick of cinnamon) and I wound up having the best curry I've had in ages. The sheer volume of power turned the red sauce to an ocher color, whic was a nice touch. All in all I will buy this Vindaloo again.