The results of experiments on the detection of irradiated component in commercial flavour blends composed of a mixture of non-irradiated spices, herbs and seasonings are presented. A method based on the thermoluminescence measurements on silicate minerals isolated from blends has been adapted. It has been proved that by applying this technique it is possible to detect 0.05% by weight of paprika, irradiated earlier with a dose of 7 kGy, which was a minor component of non-irradiated flavour blends.