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Aromatic blend of various spices, adds color and flavor to dishes.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Curry spice mix (7 g) has 23 calories. That works out to 325 calories per 100 g. It contains 4.1 g of carbs, 0.9 g of protein, 1 g of fat and 2.3 g of fiber. Its 0.4 mg of Manganese covers 17% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 7 g
23
KCAL / 7G
Carbs
4.1g
· 1% DV
Protein
0.9g
· 2% DV
Fat
1g
· 1% DV
Fiber
2.3g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 57% · Protein 12% · Fat 31%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 23 kcal | |
| Total fat | 1 g | 1% |
| Saturated fat | 0.14 g | 1% |
| Trans fat | 0 g | |
| Sodium | 4.2 mg | 0% |
| Total carbohydrate | 4.1 g | 1% |
| Fiber | 2.3 g | 8% |
| Protein | 0.9 g | 2% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (medium) | 7 g | 23 kcal |
| 1 g | 1 g | 3 kcal |
| 1 teaspoon (small) | 2 g | 7 kcal |
| 2 tablespoon (large) | 14 g | 46 kcal |
| 1 pack (medium) | 50 g | 163 kcal |
| 1 cup (large) | 90 g | 293 kcal |
| 100 g | 100 g | 325 kcal |
| 1 pack (large) | 100 g | 325 kcal |
Calculated from 325 calories per 100 g.
Curry spice mix is a blend of ground spices, not one fixed recipe. Turmeric, coriander, cumin, ginger and black pepper are common; some blends also include fenugreek, mustard, chilli or other spices.
Curry spice mix works in curries, soups, lentils, vegetables, rice and marinades. Briefly warming it in oil at the start of cooking helps release its aroma; add it gradually if you are unfamiliar with the blend.
No, curry spice mix is dry, while curry paste is a moist blend that often includes fresh ingredients such as chilli, garlic and ginger. They do not always substitute for each other directly, so adjust the recipe’s liquid and seasoning.
Curry spice mix may be mild or hot, depending on whether and how much chilli it contains. The word “curry” does not guarantee heat; start with a small amount and taste before adding more.
You can approximate curry spice mix with cumin, coriander, turmeric, ginger and black pepper. The flavor will vary because commercial blends use different proportions; add chilli or other spices only if they suit the dish.
You can make curry spice mix by combining ground spices such as turmeric, coriander, cumin, ginger and black pepper. Add fenugreek, mustard or chilli if you like, then adjust the proportions to suit your cooking.
Most curry spice mixes contain turmeric, which gives many blends their familiar golden color. Recipes differ, though, so a mix without turmeric is possible; check the ingredient list if you need to know what a particular blend contains.
Store curry spice mix in an airtight container in a cool, dry place away from sunlight and heat. Moisture can make it clump, while prolonged exposure to air gradually dulls its aroma.
Yes, curry spice mix can season rice. Stir a little into the oil while sautéing the rice before adding liquid, so the spice coats the grains; taste and adjust rather than adding a large amount at once.
Curry spice mix can add flavor without relying on a rich sauce, and it is typically made from dried, ground spices with minimal processing. Blends vary, so check the ingredients if you have a sensitivity to a particular spice.
Vitamins
Vitamin A
84µg · 9% DV
Vitamin K
5.6µg · 5% DV
Vitamin E
0.56mg · 4% DV
B6
0.04mg · 2% DV
Minerals
Manganese
0.39mg · 17% DV
Iron
1.33mg · 7% DV
Copper
0.05mg · 6% DV
Magnesium
18mg · 4% DV
Potassium ⭐
112mg · 3% DV
Sodium
4.2mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 23 calories in 1 tablespoon (medium) (7 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Curry spice mix is an aromatic blend rather than a single fixed recipe. Turmeric, coriander, cumin and fenugreek are common, though the proportions and ingredients vary. Many familiar blends were shaped for wider use beyond South Asia, drawing on the region’s diverse spice traditions; the name does not point to one universal or traditional Indian formula.
Its warm, earthy aroma and golden colour work well in curries, soups, marinades, rice and roasted vegetables. Add a little to warm oil near the start of cooking to release its fragrance, or stir it into a sauce for an easy flavour boost. Since it is concentrated, you can begin with a small amount and adjust to taste; it pairs especially well with lentils, coconut milk and tomatoes.
Very high
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.14g
MONOUNSATURATED
0.21g
POLYUNSATURATED
0.49g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.