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Hemp Seeds – Indian Spice Powder

Recipe Cooked , Photographed and Written by Praveena

Prep Time:5mins  CookTime:20mins   Cuisine:Indian

Spice Powders / Masala Powders are a part & parcel of any Indian kitchen. I use many spice powders for making my dishes/ curries/ dals/ savouries more aromatic and spicier.

But this is very peculiar and special as I have never heard of or never seen anywhere, anyone making or having this. I tried it using the same recipe as I do for another spice powder that I make frequently, but added hemp seeds for its health benefits.

Health Benefits of Hemp Seeds:

Hemp seeds have high levels of vitamins A, C ,E ,beta-carotene and fiber. And also a good source of protein and omega-3 fatty acids (info from internet).

I recommend all to definitely try this recipe and you will have one more in your spice powders section of your pantry. Its a Vegan+Gluten free recipe.

Before starting to cook, don’t forget to see the Tips mentioned in the end.

My chutney recipes collection⇒ Chutney / Pachchadi / Dip

Other Powder / Podi recipes here⇒  Powder / Podi

Breakfast recipes collection here⇒  Breakfast / Tiffin

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  3. Instant Coconut Chutney / Kobbari Pachchadi

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  • Hemp Seeds – 75gms
  • Curry Leaves / Karivepaku – 20 to 25 no
  • Salt / Uppu – 2 teaspoons (not heaped)
  • Whole Red Chillies / Yendu Mirapakayalu – 1 tablespoon
  • Sesame Seeds / Nuvvulu – 1 tablespoon
  • Whole Black Pepper / Miriyalu – ½ tablespoon

Special Ingredients:

  • Curry Leaves

Step wise pics Procedure for ‘Hemp seeds spice powder’:

  • Firstly, wash the curry leaves and wipe clean with a kitchen towel.
  • Take all the ingredients, except for salt, at one place onto kitchen counter. 

    Before roasting, all the Ingredients kept at one place, into a plate
  • Now, take a frying pan and put it on stove top under medium flame.
  • Add the curry leaves into the pan, dry roast until you get a pleasant aroma or until the leaves break easily even with your fingers.
  • Remove and take them back into the plate ,let them cool down.
  • Similarly, take the rest of the ingredients (from the plate) one after another separately, dry roast and take back to the plate for cooling.
  • Just like the pic below, set all the dry roasted ingredients to cool down.

    After roasting, all the Ingredients set for cooling, in a plate
  • When the roasted ingredients are completely cooled,take all of them into a blender / mixie, add the salt and pulse them coarsely.

    Spice Powder after grinding coarsely in the spice blender/mixie
  • Using a spoon,transfer the spice powder into a clean,dry bottle/box and store. Done!!


  • Adjust the salt and spice as per your taste.
  • Let the roasted ingredients cool completely and only then grind/blend. If not the powder would be wet and would not have long shelf life.
  • This spice powder need to be stored in a cool, dry place in the kitchen/pantry shelf.
  • It stays good up to 3 to 4 months.


  • Just as its titled, the taste of this powder is spicy and has flavourfilled aroma.
  • And, yes the addition of hemp seeds did give a different taste.
  • This powder can be served as a dip for Indian breakfast like idli, dosa, dhokla, uthappam, upma, paratha.
  • Its perfect to be sprinkled on salads, rice, wraps, tortillas, sandwich etc, for that extra spice & flavour.

    Just a closer look of the spice powder!

You can Pin it here for later, Pinterest Link:

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