Gunpowder Spice Blend



During Herbie & Liz’s recent visit to India, they were delighted to see many of the restaurants including a dish of Gunpowder Spice along with the chutneys and other condiments.

Herbie wasted no time in talking to the chefs about this blend that seemed to be all the rage. Although most were a little cagey about revealing all the ingredients and their proportions, Herbie was obsessed with creating his own version on returning to Australia.


So, with the flavour and aroma of gunpowder firmly locked into his smell memory, he created a blend using the following ingredients:  Kashmiri chilli powder, ground coriander seeds, besan (chickpea flour), ground ginger, ground black peppercorns, South Australian sea salt, amchur (green mango powder), and that most unusual of ingredients found in many exotic Indian recipes; dagar phool.

The result: A must have spicy heat hit, that is as much about exceptional taste as well as a pleasing chilli bite that Herbie rates at about 9 out of 10.

As well as sprinkling on cooked food, Gunpowder can be used as a seasoning before cooking on just about anything, from red meats to chicken and seafood. Liz developed this quick and easy recipe that is great when entertaining.


18-20 cooked king prawns
1/2 cup Greek yoghurt
1 clove garlic crushed
1 teaspoon lemon juice
1 teaspoon Gunpowder Spice Blend
Salt to taste

Dipping SauceCombine Greek yoghurt with crushed garlic, lemon juice and Gunpowder
Cover and refrigerate dipping sauce for at least an hour for flavours to combine.

Serve prawns with dipping sauce.

Serves 3-4