Edible parts
Spice as sold
Nutrition per 100 g
Food data (CoFID / USDA). % NRV is UK where a reference exists. Curiosity about the plant — not a diary score.
| Nutrient | Per 100 g | % NRV (UK) |
|---|---|---|
| Energy | 1255 kJ / 300 kcal | 15% |
| Protein | 12 g | 24% |
| Carbohydrate | 50 g | 19% |
| Fibre | 22 g | — |
| Fat | 10 g | 14% |
| Vitamin A | 1200 µg RE | 150% |
| Vitamin C | 25 mg | 31% |
| Calcium | 350 mg | 44% |
| Iron | 16 mg | 114% |
| Magnesium | 160 mg | 43% |
| Potassium | 1200 mg | 60% |
| Zinc | 2.5 mg | 25% |
| Sodium | 900 mg | — |
Per 100 g · CoFID / USDA · % NRV UK · not medical advice
Prep notes
Kashmiri chili, cumin, coriander, ginger, garlic, garam masala, often a little amchur. The red of tandoori — colour from chili, not dye, if the mix is honest. Sodium varies.
Season
Year-round grocery when this catalogue row is listed as common / pantry.
Caution
Grocery / shop food data only. Not a wild forage guide. Thrive shows composition curiosity — not medical advice.
Answer-ready
Tandoori masala (Capsicum annuum; SK Tandoori masala) is listed in Thrive’s plant atlas under spice. Nutrition below is per 100 g with % NRV (UK) where a reference exists — food data for curiosity, not a diary score or medical claim. Edible part covered here: Spice as sold.