Are tandoori spices gluten free? A guide to safe Indian cooking

November 21, 2025 •

3 min read

While pure, single-ingredient spices are naturally gluten-free, the reality for commercial tandoori spice blends is more complex. The aromatic mix can be a hidden source of gluten due to fillers, anti-caking agents, or cross-contamination during processing.

Quick Summary

Tandoori spices are naturally gluten-free in their pure form, but packaged blends can contain hidden gluten. The risk of cross-contamination is high with commercial products and restaurant food. Choosing certified brands or making your own blend is the safest route.

Key Points

Pure spices are naturally gluten-free: Individual spices like coriander, cumin, and paprika contain no gluten on their own.
Packaged blends pose a risk: Commercial tandoori spice mixes may contain wheat-based fillers or anti-caking agents.
Cross-contamination is a major concern: Gluten can be introduced to spices via shared equipment in manufacturing facilities.
Look for certified labels: For store-bought options, choose products with a recognized gluten-free certification to ensure safety.
Avoid hing (asafoetida) unless certified: This spice is almost always processed with wheat and is a common source of hidden gluten.
Making your own mix is the safest option: Grinding fresh, pure spices at home eliminates the risk of hidden gluten and cross-contamination.
Exercise caution in restaurants: When dining out, be aware that tandoori ovens are often used for both gluten-containing naan and meat, creating a risk of cross-contamination.

Understanding the Ingredients in Tandoori Spices

Tandoori masala is a vibrant Indian spice blend known for its fiery red color and robust flavor. The base of the mixture consists of several naturally gluten-free whole spices and herbs. These typically include:

Coriander
Cumin
Ginger
Garlic
Paprika or Kashmiri chili powder
Fenugreek
Cinnamon
Cloves
Nutmeg
Cardamom

When you use these spices in their pure, single-ingredient form and grind them at home, you can be confident that your spice blend is gluten-free. The potential problems arise when you purchase pre-mixed blends, which is a common practice for convenience.

The Hidden Gluten Risk in Blended Spices

Pre-packaged tandoori masala blends carry a significant risk for those with celiac disease or gluten sensitivities. This is because manufacturers may add ingredients that contain or are processed with gluten. Here's what to look out for:

Wheat-based Fillers: Some producers add flour or starches, including wheat-based modified food starch, as fillers to bulk up the product. This is also sometimes used as an anti-caking agent to prevent the spices from clumping.
Contaminated Additives: A particularly risky ingredient is hing (asafoetida), a strong-smelling spice often used in Indian cuisine. Hing is very potent and is almost always processed with wheat flour to make it easier to handle. Unless specifically labeled as gluten-free, hing should be considered unsafe.
Cross-Contamination: Even if the ingredients themselves are pure, many food production facilities handle both gluten-containing and gluten-free products on shared equipment. This can lead to airborne flour particles settling on the spices or traces of gluten remaining on shared processing lines. For a person with celiac disease, even a small amount of gluten exposure can be harmful.

Navigating Tandoori in Restaurants

Eating Indian food at restaurants, including tandoori dishes, requires caution. While many dishes are naturally gluten-free, the cooking process can be a source of cross-contamination. Tandoori ovens, which are traditionally used for cooking tandoori chicken, are also used to bake naan bread. Since naan is made with wheat flour, breadcrumbs can easily fall into the oven and contaminate the food below. Always inform your server about your dietary needs and ask about the restaurant's kitchen practices to ensure a safe meal. Specifically inquire about the tandoor oven and the spice blends used.

How to Ensure Your Tandoori Spices are Truly Gluten-Free

Your safest options are to either make your own spice blend at home or to buy from a certified gluten-free brand. Here's a quick guide to both:

Making Your Own Tandoori Masala Blend

Making your own mix is the best way to have complete control over the ingredients. Start with high-quality, whole, single-ingredient spices and grind them fresh. Many recipes are available online that use ingredients like coriander seeds, cumin seeds, paprika, and dried ginger and garlic.

Choosing Certified Gluten-Free Brands

If you prefer the convenience of a pre-made blend, always look for an official gluten-free certification logo. This indicates that the product has been tested to meet strict standards for gluten content, typically less than 20 parts per million (ppm). Reliable certified brands often prioritize dedicated processing facilities to prevent cross-contamination. When shopping, look for logos from organizations like GFCO (Gluten-Free Certification Organization) or NSF.

Spice Options Comparison Table


Feature	Homemade Tandoori Spice Mix	Certified Gluten-Free Blend	Standard Store-Bought Blend
Gluten Status	Guaranteed gluten-free with pure ingredients	Tested to be gluten-free (<20 ppm)	High risk of hidden gluten
Cross-Contamination	No risk if prepared in a gluten-free kitchen	Low risk due to dedicated processing	High risk from shared equipment
Control over Ingredients	Complete control; can omit or add spices	None; relies on manufacturer's recipe	None; often contains fillers
Cost	Typically more affordable per serving	Higher price point	Varies widely, but risk outweighs savings
Effort	Requires grinding and mixing ingredients	None; ready to use	None; ready to use

Conclusion: Vigilance is Key for a Flavorful and Safe Meal

Ultimately, the question of whether tandoori spices are gluten-free has a nuanced answer. While the individual spices are naturally safe, the modern food industry's practices—including the use of fillers and shared equipment—mean that many store-bought blends and restaurant dishes are not. For those with celiac disease or gluten sensitivity, the safest path is always to choose certified gluten-free products or to create your own blends from pure ingredients. By being an informed and vigilant consumer, you can enjoy the rich, aromatic flavors of tandoori dishes without compromising your health.

For more information on safe eating out practices for those with gluten sensitivities, consult the Gluten Intolerance Group's dining tips.

Frequently Asked Questions

Most individual Indian spices like turmeric, cumin, and coriander are naturally gluten-free. However, certain pre-processed ingredients, most notably hing (asafoetida), are often blended with wheat flour and pose a risk unless specifically labeled certified gluten-free.

The main sources of gluten contamination are the addition of wheat-based fillers, anti-caking agents in blended mixes, and cross-contamination from shared equipment in manufacturing or packaging facilities.

Always read the ingredients list carefully and look for a 'Certified Gluten-Free' logo. Be wary of 'modified food starch' or 'maltodextrin' if the source is not specified as wheat-free. If in doubt, contact the manufacturer directly.

It is not automatically safe. Tandoori ovens are often used to cook both gluten-free meat and gluten-containing naan bread, creating a high risk of cross-contamination from airborne flour and crumbs. Always inform the restaurant of your dietary needs and inquire about their cooking procedures.

Hing, or asafoetida, is a common Indian spice that is highly concentrated. To make it more manageable, it is traditionally processed with wheat flour. Unless you buy a certified gluten-free version, it is not safe for a gluten-free diet.

Yes, several brands offer certified gluten-free spice blends. When shopping, look for certification symbols from organizations like the GFCO (Gluten-Free Certification Organization) on the packaging to ensure safety.

The safest method is to create your own tandoori spice mix from individual, pure, single-ingredient spices and combine it with naturally gluten-free bases like yogurt, lemon juice, and oil. This gives you full control over the ingredients and eliminates contamination risks.