Artificial Flavors Free Curry Powder
Store-bought spice blends are one of the sneakiest places artificial flavors and additives hide, often buried in the fine print of an ingredient list you'd never think to scrutinize. Making your own from scratch puts you completely in control, and the result is honestly so much better than anything in a little tin on a grocery shelf. Whole coriander, cumin, mustard, and fenugreek seeds get toasted in a dry skillet until they're deeply fragrant and just a shade darker — that two-to-three minute process unlocks a warmth and complexity that pre-ground blends simply can't match. Once cooled and ground, they're blended with turmeric, ginger, cayenne, cinnamon, and cardamom into a vivid, aromatic powder that smells like it belongs in a serious kitchen. Every single ingredient is exactly what it says it is — a real seed, a real root, a real spice — with nothing synthetic needed to punch up the flavor. Stored in an airtight jar away from light, a fresh batch will keep for up to three months and will make everything from weeknight curries to roasted vegetables taste noticeably more alive.
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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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