Authentic Indian Spice Blend Recipe – Coriander, Cumin & Sesame

Last Updated on 3 months by Neha Deshmukh

Authentic Indian Spice Blend Recipe – Coriander, Cumin & Sesame

Introduction

There’s just something magical about a homemade spice blend, isn’t there? It instantly elevates any dish, filling your kitchen with the most incredible aromas. This particular blend – a beautiful mix of coriander, cumin, and sesame – is a staple in my family. I first made it years ago, trying to recreate the flavors of my grandmother’s cooking, and it’s been a go-to ever since. It’s incredibly versatile and adds a depth of flavor you just can’t get from store-bought spices. Let’s get blending!

Why You’ll Love This Recipe

This isn’t just a spice blend; it’s the spice blend that will become your secret weapon in the kitchen. It’s perfect for everyday dals and sabzis, adds a wonderful complexity to marinades, and even brightens up simple rice dishes. Plus, making your own allows you to control the quality and freshness of the ingredients – and honestly, it just tastes so much better!

Ingredients

Here’s what you’ll need to create this aromatic blend:

• 6 cups Coriander Seeds
• ½ cup Sesame Seeds
• 1 cup Grated Dry Coconut
• ½ cup Dry Red Chilies
• 4 tsp Asafoetida (Hing)
• ½ cup Cumin Seeds
• 10 gms Cloves
• 10 gms Cinnamon
• ½ tsp Fenugreek Seeds
• 1 tsp Turmeric Powder
• 10-12 Bay Leaves
• 10 gms Nagkesar (Optional)
• 1-2 tsp Oil

Ingredient Notes

Let’s talk about these ingredients – getting the right quality makes all the difference!

Coriander Seeds: Sourcing & Quality
Look for plump, light brown coriander seeds. They should smell fresh and fragrant, not dusty.

Sesame Seeds: Black vs. White Varieties
You can use either black or white sesame seeds, or even a mix! Black sesame seeds have a slightly nuttier flavor, while white ones are milder. I personally love a combination of both.

Dry Coconut: Fresh vs. Dried & Regional Preferences
Traditionally, this blend uses dried coconut. Freshly grated coconut can be used, but it will affect the shelf life. In South India, you’ll often find this blend with a higher proportion of coconut.

Dry Red Chilies: Heat Levels & Types
The type of red chilies you use will determine the spice level. Kashmiri chilies offer color and mild heat, while Byadagi chilies are also relatively mild. For a spicier blend, use hotter varieties like Guntur chilies.

Asafoetida (Hing): Benefits & Usage – A Traditional Ingredient
Don’t skip the hing! It adds a unique savory, umami flavor. It’s known for its digestive properties too. A little goes a long way!

Cumin Seeds: Roasting for Maximum Flavor
Roasting cumin seeds is key to unlocking their full flavor potential. You’ll notice a huge difference!

Nagkesar (Optional): A Unique Aromatic & Its Uses
Nagkesar adds a beautiful floral aroma. It’s not essential, but if you can find it, it adds a lovely complexity.

Fenugreek Seeds: Potency & Flavor Profile
Fenugreek seeds are quite potent, so use them sparingly. They have a slightly bitter, maple-like flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Dry Roast the Cumin Seeds: In a pan on low heat, dry roast the cumin seeds until they turn lightly browned and fragrant. Set aside.
2. Roast Sesame Seeds & Coconut: Separately, roast the sesame seeds and grated dry coconut until golden brown. Keep a close eye on them, as they burn easily!
3. Roast Coriander & Bay Leaves: Combine the coriander seeds and bay leaves. Roast until aromatic and light brown.
4. Temper Whole Spices: Heat oil in a pan. Add the cloves, cinnamon, nagkesar (if using), and fenugreek seeds. Roast until the fenugreek seeds turn dark brown – this is important for releasing their flavor.
5. Add Chilies & Hing: Add the red chilies, asafoetida, and turmeric powder. Sauté for a minute or two until fragrant.
6. Cool Completely: This is crucial! Allow all the roasted ingredients to cool completely before grinding.
7. Grind Separately: Grind each ingredient group (cumin, sesame & coconut, coriander & bay leaves, tempered spices, and chilies & turmeric) separately into a coarse powder using a grinder.
8. Combine & Store: Mix all the ground spices thoroughly and store in an airtight container.

Expert Tips

A few things I’ve learned over the years…

Roasting Techniques for Optimal Flavor
Low and slow is the way to go! Roasting on low heat prevents burning and ensures even flavor development.

Grinding for the Perfect Texture
I prefer a slightly coarse texture, but you can grind it finer if you prefer. Be careful not to over-grind, as it can release too much oil.

Storing Your Spice Blend for Freshness
Store in an airtight container in a cool, dark place. This blend will stay fresh for up to 6 months.

Variations

Let’s get creative!

Spice Level Adjustment
Reduce the amount of red chilies for a milder blend, or add more for extra heat.

Vegan Adaptation (Naturally Vegan!)
This recipe is naturally vegan – no adjustments needed!

Gluten-Free Adaptation (Naturally Gluten-Free!)
This recipe is naturally gluten-free.

Regional Variations: South Indian vs. North Indian Spice Blends
South Indian blends often include more curry leaves and sometimes mustard seeds. North Indian blends might have a higher proportion of cumin and coriander.

Festival Adaptations: Using the Blend in Specific Celebrations
This blend is fantastic in festive dishes like biryani, pulao, and various curries made during Diwali or other celebrations.

Serving Suggestions

Sprinkle this spice blend into:

• Dal (lentil soup)
• Sabzis (vegetable dishes)
• Marinades for chicken, fish, or paneer
• Rice dishes
• Yogurt-based raitas

Storage Instructions

Store in an airtight container in a cool, dark, and dry place. Properly stored, it will retain its flavor for up to 6 months.

FAQs

Got questions? I’ve got answers!

What is the shelf life of this homemade spice blend?
Up to 6 months if stored properly in an airtight container.

Can I adjust the amount of red chilies to control the spice level?
Absolutely! Start with less and add more to taste.

What is Nagkesar and can I omit it if I can’t find it?
Nagkesar is a unique aromatic flower bud. If you can’t find it, you can definitely omit it – the blend will still be delicious.

What’s the best way to grind the spices – a spice grinder or a traditional mortar and pestle?
A spice grinder is much faster and easier! But if you’re feeling traditional, a mortar and pestle will work too – it just takes more effort.

Can this spice blend be used as a marinade for meats or vegetables?
Yes! Mix it with yogurt, ginger-garlic paste, and a little lemon juice for a fantastic marinade.

How does asafoetida (hing) contribute to the flavor profile?
Hing adds a savory, umami flavor that’s hard to describe – it just makes everything taste better! It also aids digestion.