Limited Edition Vindaloo

£3.99

LIMITED EDITION 1000 VINDALOO SHAKERS!

More Information

Our brand new Vindaloo Spud Dust is spicy people, so it's not for those who can't handle the heat. But if you like your spice, then get your hands on this. It's smokey, meaty and very very spicy. One crunch and you'll be transported to your favourite local Indian restaurant. Pair it up with some mango chutney or mint sauce and you're bossing!

100% plant based and gluten free, no wet wipes required.

Spud Dust isn't just for our crisps. Stick it on your chips, roasties, veggies, popcorn and more. It's the perfect companion for all your Air Fryer recipes!

Our shaker bottles are made from 30% recycled plastic and the labels are certified Ocean Bound.

HOW TO STORE: Keep your Spud Dust in a cool, dark place. After you crack it open, use it within 2 months, and seal it tight after each use. If it gets a little clumpy, break it up with a fork or a chopstick and give it a good shake! 

Wanna add some crisps? Here's a discounted crisp kit HERE! 
Nutritional Information

Nutritional Information

Average Per 100g Per 5g Serving
Energy 1253 kJ
298 kcal		 62.65 kJ
14.9 kcal
Fat 2.51g
 0.12g
    Saturated 0.47g
 < 0.1g
Carbohydrates
 51.88g
 2.59g
    Sugars 23.68g
 1.18g
Fibre 10.96g
 0.55g
Protein 11.48g
 0.58g
Salt 17.89g
 0.89g

 
Vindaloo Spud Dust Ingredients
Tomato Powder, Salt, Spices (Ginger, Coriander, Cardamom, Cumin, Paprika, Turmeric) (SULPHITES), Onion Powder (SULPHITES), Sugar (SULPHITES), Garlic Powder (SULPHITES), Curry Powder (Spices Coriander, Fenugreek, Turmeric, Cayenne, Cumin, Black Pepper, Paprika), Rice Flour, Salt, Potato Starch, Whole Caraway Seed, Whole Fennel Seed, Garlic Powder, Onion Powder (SULPHITES), Yeast Extract, Spirit Vinegar Powder, Ghost Chilli Powder / Naga Chilli Powder, Acid E330, Paprika Extract, Natural Flavouring.

Vindaloo Spud Dust Allergens in Bold.
Sulphites.

Store in a cool dry place out of direct sunlight.

Manufacturing site handles gluten, egg, fish, soybeans, milk, celery, sulfur dioxide and mustard. 
View details