Tandoori Spice Blend

I separated this Tandoori Spice Blend from the Whole Roasted Tandoori Cauliflower post because it’s so versatile it’s worth a post of it’s own.  I can see myself using this in various dishes and thankfully the recipe made enough to for us and to share with Shelby.

I also learned that a coffee grinder is one powerful little gadget.  Yes, the cinnamon sticks go in whole and come out as part of this blend.  Pretty amazing.

Tandoori Spice Blend

Sarah B’s Tandoori Spice Blend

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Ingredients

  

• 2 tsp. chili or cayenne
• 1 Tbl. cardamom ground or seeds
• 4 Tbl. cumin seeds
• 2 Tbl. coriander seeds
• ½ whole nutmeg grated
• 2 tsp. whole cloves
• 2-3 cinnamon sticks
• 2 Tbl. ground turmeric
• 2 Tbl. paprika

Instructions

 

• Place all ingredients except for turmeric and paprika in a spice mill, mortar and pestle or coffee grinder. Grind until powder. Add turmeric and paprika. Store in a glass jar away from light and heat. Will keep for up to six months.

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