Spice – Which of these spices do not lose their tang when heated/boiled

Your mix is just a chili powder with a fruity flair.

As a rule of thumb, chili powder contains large amounts of chilis, cumin, and either garlic or onion. Other flavors come and go and appear in varying quantities. The ingredients in your mix that are not typical are the amchur, coriander, and cinnamon. Cinnamon with chili powder is not unheard of and results in familiar flavors but it isn't often included in standard recipes.

The amchur, dried and powdered unripe mango, and the coriander would impart fresh, fruity notes that are not typical but sound delightful!

AB's is a decent standard chili powder recipe:

• 3 ancho chiles, stemmed, seeded and sliced
• 3 cascabel chiles, stemmed, seeded and sliced
• 3 dried arbol chiles, stemmed, seeded and sliced
• 2 tablespoons whole cumin seeds
• 2 tablespoons garlic powder
• 1 tablespoon dried oregano
• 1 teaspoon smoked paprika

I was able to find a recipe that looked more similar to yours- that is with coriander and cinnamon:

• 5 dried Guajillo chilies
• 2 dried Chipotle chiles
• 4 Arbol chiles (or other thin red spicy chiles)
• 1 Tbs paprika
• 1 Tbs coriander seed
• 1 Tbs cumin seed
• 1 cinnamon stick
• 2 tsp Mexican oregano
• 1 tsp onion powder
• 1 tsp black peppercorns

Start with this recipe and modify it to your taste. For example I would probably double the cumin and leave out the black pepper as I don't think it fits here. If the flavor of the mango was distinctive in your mix it could be added to taste without adversely affecting the mix. If you don't want your mix to be too spicy then you should stick with milder dried peppers. Many dried peppers are surprisingly mild and fruity. Don't just leave them out because they do make up a bulk of the flavor and the magic.

Notice that both recipes call for no salt. Commercial spice mixes include a lot of salt as cheap filler. You should salt your dish to taste and not add it in your spice mix. By mixing this yourself you will also be able to use freshly toasted and ground spices which will taste much better.

The question is "what is language and why the people cannot stick to one original name?" ;)

What could be find under "white/sweet cumin" is actually aniseed (and sometimes it's called green cumin). What is "green cumin" is dill seeds.

The way to go is to look for latin name or the look of it. What could be more troublesome is difference between Roman Cumin and Persian Cumin (very, very very often treated as same thing). Roman cumin is much more mild than Persian (or sometimes even called Turkish) one.

White cumin might be regular cumin just looking "whiteish" because of the place of origin but might also be aniseed but it could be lost in translation of the recipe.