Anti Inflammatory Curry Powder
Making your own spice blend from scratch is one of those small kitchen moves that pays off in a big way. This blend leans heavily on ingredients that have long been celebrated for their wellness properties — turmeric and ginger are the headliners here, and both show up in meaningful amounts rather than as an afterthought. Toasting the whole seeds before grinding is the step that separates a flat, dusty blend from something genuinely aromatic and complex, so don't skip it. The brief time in a dry skillet coaxes out deep, nutty warmth from the coriander, cumin, and fenugreek that you simply can't get from pre-ground versions. Cayenne and black pepper add a gentle heat that rounds everything out, while cinnamon and cardamom bring a subtle sweetness that keeps the blend balanced. Store-bought curry powders often sit on shelves for months before they reach you, losing potency and freshness along the way — this homemade version is a completely different experience. Stir it into soups, rub it onto proteins, or bloom it in oil as a base for your next weeknight dinner.
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Learn more →Ingredients
16 servings
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp black peppercorns
- 1 tsp yellow mustard seeds
- ½ tsp fenugreek seeds
- 2 tbsp ground turmeric
- 1 tsp ground ginger
- ½ tsp cayenne pepper
- ¼ tsp ground cinnamon
- ¼ tsp ground cardamom
Instructions
- 1
Add the coriander seeds, cumin seeds, black peppercorns, mustard seeds, and fenugreek seeds to a small dry skillet over medium heat. Toast, stirring constantly, until the seeds are fragrant and the coriander and cumin turn a shade darker, about 2–3 minutes. Watch closely, as the seeds can scorch quickly.
- 2
Transfer the toasted seeds to a plate and let them cool for 5 minutes, until no longer steaming.
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