Tested till perfect Tandoori Spice Blend

Tandoori Spice Blend

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.

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 3 ratings.
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  • Portion size 3/4 cup (175 mL)


  • 1/3 cup 1/3cupcumin seeds
  • 1/3 cup 1/3cupcoriander seeds
  • 1 1stick cinnamon, broken in chunks
  • 1 tbsp 1tbspwhole cloves
  • 1 tbsp 1tbspeach ground ginger, turmeric and mace
  • 1 tbsp 1tbspsalt
  • 1 tbsp 1tbspgarlic powder
  • 1 tsp 1tspcayenne pepper
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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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