Barley Free Curry Powder
Making your own curry powder from scratch is one of those kitchen moves that instantly upgrades everything it touches. The process starts by toasting whole coriander, cumin, peppercorns, mustard, and fenugreek seeds in a dry skillet until they turn fragrant and deepen in color — that brief heat unlocks an aromatic complexity you simply cannot get from a dusty store-bought tin. Once cooled and ground, the toasted seeds get blended with turmeric, ginger, cayenne, cinnamon, and cardamom into a vivid, warmly spiced powder that smells absolutely incredible. Store-bought blends can be a minefield when you're avoiding certain grains, since fillers and anti-caking agents sometimes sneak into commercial spice mixes. This recipe keeps things completely clean — every single ingredient is a pure spice or seed, nothing hidden, nothing unnecessary. Stir it into soups, rub it onto proteins, or bloom it in oil as the base of a sauce; the uses are practically endless. Stored in an airtight jar away from light, it stays potent and fresh for up to three months.
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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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