Making the Indian Style Paprika–Cumin–Turmeric Spice Rub
A salt-free, Indian-style spice rub with paprika, cumin and turmeric. Warming, aromatic and perfect for vegetables, legumes and slow cooking.
Indian Style Paprika–Cumin–Turmeric Spice Rub
This Indian-style paprika–cumin–turmeric spice rub is built for depth rather than heat. It’s warming, earthy and gently aromatic, designed to support real ingredients instead of overpowering them.
It pairs beautifully with lentils, chickpeas, cauliflower, pumpkin, potatoes, and slow-cooked vegetables. Because it’s salt-free, it’s especially useful as a base rub — you can bloom it in oil, layer it into stews, or add salt later once flavours have developed.
This is the kind of spice mix that makes a pot of simple vegetables taste like it has been tended to.
Serves:
1x 150 ml jar
Time to Prepare:
15 min
Time to cook or cure:
–
Skill
dehydrating spices/ mixing
Serves:
1 x 150 ml
Time to Prepare:
15 min
Time to cook or cure:
–
Skills:
dehydrating spices/ mixing
Ingredients & Tools
Ingredients
20 g sweet paprika powder
30 g cumin powder
17 g turmeric powder
20 g dried tomato powder or finely crushed tomato flakes
5 g coriander powder
0.25 g ground cardamom
Tools
Digital kitchen scale (a precision scale helps for the cardamom)
Clean, dry glass spice jar with lid
Spoon or small funnel
Label and pen
Useful guidelines
This rub is salt-free by design, giving you full control when cooking.
Always bloom the spices gently in oil or ghee to unlock aroma.
Turmeric stains easily — use dedicated utensils and jars if possible.
Ideal for slow cooking, soups, stews and vegetable-based curries.
Directions
Simply follow these steps in order to make the Indian Style Paprika–Cumin–Turmeric Spice Rub
Prepare the jar
Ensure your glass jar is completely clean and dry. Any moisture will reduce shelf life and dull flavour.Add the paprika
Spoon in the sweet paprika first. This forms the visual and flavour base of the rub.Layer the cumin
Add the cumin powder evenly, tapping the jar gently to settle it.Add turmeric and tomato
Spoon in the turmeric, followed by the dried tomato powder or flakes. These bring warmth, colour and body.Finish with coriander and cardamom
Add the coriander powder, then the cardamom last. Use a light hand — it should lift, not dominate.Seal and label
Close the jar tightly and label with the name and date.
Storage
- Store in a cool, dark cupboard, away from heat and sunlight.
Use within 6–9 months for optimal flavour.
Always use a dry spoon — moisture is the enemy of spice mixes.
For gifting, include a note with some recipe suggestions from our website!
Frequently asked questions
Is this spice rub spicy?
No. It’s warming and aromatic rather than hot. There’s no chilli, making it suitable for all ages.
Why include tomato in a spice rub?
Dried tomato adds natural umami and softness, rounding out the earthiness of cumin and turmeric.
Can I use this as a curry base?
Yes. Bloom it in oil, add onions and garlic, then build your dish from there.
Does the cardamom make it sweet?
Not at this quantity. It adds lift and brightness without noticeable sweetness.
What’s the best way to season with this?
Use it early in cooking, then taste and add salt at the end once flavours have fully developed.
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