Blend scaler
Pick a blend, pick whose version you want, and set a batch size. Proportions are by weight, because measuring a blend by spoon gives a different mix — the spices differ in density.
| Ingredient | Weight | Share |
|---|---|---|
| Kashmiri chilli powder | 11.5 g | 23% |
| Coriander seed | 11.5 g | 23% |
| Cumin | 7.7 g | 15% |
| Garam masala | 7.7 g | 15% |
| Ginger | 3.8 g | 8% |
| Garlic powder | 3.8 g | 8% |
| Turmeric | 3.8 g | 8% |
Answer
50 g of tandoori masala from 7 ingredients
Based on the british restaurant style, attributed to typical british indian restaurant composition.
What you asked
- Blend:
- Tandoori masala
- Version:
- British restaurant style — Typical British Indian restaurant composition
- Target batch:
- 50 g
How it was worked out
Each ingredient's parts are divided by the total parts to give its share of the mix, and that share is multiplied by the target batch weight. Scaling is linear, so the same shares apply at any batch size.
1. Add up the parts
Kashmiri chilli powder 3 + Coriander seed 3 + Cumin 2 + Garam masala 2 + Ginger 1 + Garlic powder 1 + Turmeric 1
= 13 parts
2. Work out the weight of one part
50 g ÷ 13 parts
= 3.85 g per part
3. Multiply each ingredient by its parts
= 7 ingredients scaled
What this assumes
- Proportions are by weight, not by volume. Measuring these by spoon would give a different mix, because the spices differ in density.
- Proportions come from the "British restaurant style" version, attributed to Typical British Indian restaurant composition.
- Those proportions are recorded as representative.
Where this stops being reliable
- This is one of 2 versions recorded for Tandoori masala. It is not the definitive one — there isn't one.
Evidence
Questions this page answers
- how to scale a spice blend recipe
- spice blend ratio calculator
- how to make a bigger batch of spice mix
- scale up spice mix