Brazil Nut Free Curry Powder
Making your own curry powder from scratch is one of those kitchen moves that completely transforms your cooking. The process starts with whole seeds — coriander, cumin, black peppercorns, mustard, and fenugreek — toasted in a dry skillet until they turn fragrant and golden, unlocking a depth of flavor that no pre-made blend can match. Once ground and combined with turmeric, ginger, cayenne, cinnamon, and cardamom, the result is a warm, complex spice blend that smells absolutely incredible. Store-bought curry powders can be a minefield when you're avoiding certain tree nuts, since shared processing facilities and vague labeling make it hard to know exactly what's in the tin. This homemade version puts you fully in control — every single ingredient is listed right here, and none of them are anything to worry about. Stored in an airtight jar away from direct light, it stays fresh and potent for up to three months, ready to elevate everything from roasted vegetables to braised meats.
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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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