Pick a classic spice blend (curry, cajun, taco, garam masala, pumpkin spice, ras el hanout) and scale it to any total weight with optional heat / salt adjustments.
| Spice | Ratio | Weight (g) | Approx tsp |
|---|
Each blend is defined by ratio parts. Your target weight is split between spices proportionally. Spices marked "heat" (cayenne, chili, paprika) are scaled by the heat multiplier; salt can be excluded for low-sodium cooking.
Approximate tsp uses ground-spice density of ~2.5 g per teaspoon. Toast whole spices before grinding for best aroma. Store airtight away from light; ground blends keep ~6 months.
Each of the eleven blends is stored as a list of ratio parts rather than fixed grams. The calculator multiplies any spice tagged as heat by your chosen multiplier, adds up the adjusted parts, then gives every spice a share of your target weight equal to its part divided by that sum. The consequence is that the batch always weighs exactly what you asked for. The approximate teaspoon column simply divides each weight by 2.5 grams per teaspoon.
The blend itself sets the character: curry powder, garam masala, taco, cajun, Italian herbs, pumpkin pie, ras el hanout, Chinese five-spice, herbes de Provence, jerk and za'atar. Target total weight, 50 g by default, just scales the whole thing. Heat level, offering half, standard, 1.5× and 2.5×, only touches spices marked heat, which means cayenne and the chili powder in taco seasoning. Salt: on or off adds or removes the salt line in taco, cajun, jerk and za'atar.
Because the total is pinned to your target, raising the heat multiplier dilutes every other spice rather than adding chilli on top, and switching salt off makes the remaining blend proportionally stronger per gram. The teaspoon column is the weakest number on the page: it applies one density of 2.5 g per teaspoon to everything from dried lavender to salt, which are nowhere near equal, so trust the grams. These are also one house version of each blend, not a canonical recipe.
Four parts ground coriander, three cumin, two turmeric, then one each of fenugreek, mustard powder, ground ginger and black pepper, plus half a part cayenne. That is a mild British-style curry powder, so raise the heat multiplier if you want it fiercer.
It raises cayenne's share, not the batch weight. At 2.5× the cayenne in taco seasoning goes from 0.5 parts to 1.25 and the chili powder from 4 to 10, so every other spice shrinks proportionally to keep the total at your target.
Press the Salt button to switch it off. The two parts of salt drop out of the taco blend and the remaining eight spices are recalculated to fill the same total weight. Cajun, jerk and za'atar are the other blends containing salt.
In this tool, yes: star anise, cloves, cassia cinnamon, Sichuan peppercorn and fennel seed each get one part. A 50 g batch is therefore 10 g of each. Many commercial versions lean much harder on star anise and cassia.
Roughly four, using the 2.5 grams per teaspoon this calculator assumes for ground spice. Treat it as a rough guide only: fine dense powders such as salt weigh far more per spoon, and dried leaf herbs weigh considerably less.
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