Tandoori Spice Blend

Author: Canadian Living

Toasting the cumin and coriander seeds, the cinnamon and whole cloves — before blending them with the other spices in the mix — awakens their flavour and fragrance.

  • Portion size 175 servings


  • 1/3 cup cumin seeds
  • 1/3 cup coriander seeds
  • 1 stick cinnamon broken in chunks
  • 1 tablespoon whole cloves
  • 1 tablespoon each ground ginger turmeric and mace
  • 1 tablespoon salt
  • 1 tablespoon garlic powder
  • 1 teaspoon cayenne pepper


In small heavy skillet, toast cumin, coriander, cinnamon and cloves over medium heat, stirring, until fragrant and slightly darkened, 2 to 3 minutes; let cool.

Transfer to spice grinder or clean coffee grinder (wipe coffee grinder with paper towel before and after use); add ginger, turmeric, mace, salt, garlic and cayenne pepper. Grind together. (Make-ahead: Store in airtight container for up to 1 month.)

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Tandoori Spice Blend