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Tandoori Spice Blend

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This aromatic tandoori spice blend is a versatile cupboard staple for anyone looking to bring authentic Indian flavours to their home cooking. By mixing your own spices, you can ensure a vibrant, punchy profile without the hidden sugars or preservatives often found in shop-bought alternatives. The combination of warm cumin, earthy turmeric, and a hint of cayenne pepper provides a balanced heat that works beautifully as a dry rub or stirred into yoghurt for a classic marinade.

As a low-sugar seasoning, this blend is an excellent choice for health-conscious cooks and fits perfectly into a variety of dietary plans. Use it to coat cauliflower steaks, chicken thighs, or firm white fish before grilling for a charred, smoky finish. For the best flavour, prepare a larger batch and keep it in an airtight jar to brighten up your midweek meals at a moment's notice.

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Ingredients for Tandoori Spice Blend

  • 1 teaspoon ground ginger

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon paprika

  • 1 teaspoon turmeric

  • 1 teaspoon salt

  • 1 teaspoon cayenne pepper

How to make Tandoori Spice Blend

Whisk all ingredients into small bowl to blend. DO AHEAD: Spice blend can be made 2 weeks ahead. Store airtight at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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