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Middle Eastern (Tandoori) Spice Blend

Middle Eastern (Tandoori) Spice Blend
PREP: 15 min

Wow dinner guests with this Middle Eastern spice blend that's perfect for both meats and veggies.


  • 2 Tbsp Cumin Seeds
  • 1 Tbsp whole Coriander Seeds
  • 2 tsp Ground Ginger
  • 1 Tbsp Spanish Paprika
  • 1 Tbsp Ground Turmeric
  • 2 tsp Ground Black Pepper
  • 1 tsp Cayenne Pepper
  • 1 tsp Ground Cloves
  • 1 tsp Garlic Powder
  • 1 tsps Onion Powder
  • 1/4 tsp Ground Nutmeg


  1. Place cumin and coriander seeds into an unoiled skillet.
  2. Gently toast the seeds over low to medium heat, tossing regularly.
  3. When the seeds are fragrant, lightly toasted, and just starting to make a faint cracking or popping sound, add the remaining spices to the pan and gently toss to heat through. Do not let them brown.
  4. Quickly move the mixture to a spice grinder.
  5. Pulse the mixture gently to just crack the seeds, don't pulverize to a powder.
  6. Use the blend immediately, or spread the spices onto a parchment lined sheet pan to cool.
  7. Use the parchment paper to gently funnel the spice blend into a container for storage.
  8. Cover with a tight fitting lid, label, and store in a cool, dry place, away from light and unrefrigerated for up to 3 months.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.