Artificial Food Coloring Free Curry Powder
Store-bought curry blends are a surprisingly common source of hidden dyes and synthetic additives — some brands use colorants to standardize that golden hue rather than relying on the spices themselves. This homemade version skips all of that entirely, building its rich, warm color naturally from turmeric, coriander, and a carefully balanced lineup of whole and ground spices. The process starts with toasting whole coriander, cumin, peppercorns, mustard, and fenugreek seeds in a dry skillet until they turn fragrant and deepen in color — a step that unlocks a complexity no pre-made blend can match. Once cooled and ground, they get folded together with turmeric, ginger, cayenne, cinnamon, and cardamom into a powder that smells absolutely incredible. The result is a versatile, deeply aromatic blend you can reach for in everything from weeknight curries to roasted vegetables. Stored in an airtight jar away from light, it stays fresh for up to three months — and you'll know exactly what's in every single pinch.
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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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