Caffeine Free Curry Powder
Making your own curry powder from scratch is one of those kitchen projects that genuinely transforms your cooking. 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 oils and complexity you simply cannot get from a pre-ground jar. Once cooled and ground, they're blended with turmeric, ginger, cayenne, cinnamon, and cardamom into a warm, layered powder that smells absolutely incredible. Store-bought blends can be a gamble when you're avoiding certain ingredients, but this recipe puts you fully in control of every single component. There's no coffee, tea, chocolate, or any other stimulant hiding in the mix — just pure spice, exactly as it should be. Stored in an airtight jar away from light, this blend stays vibrant for up to three months and works beautifully in soups, roasted vegetables, marinades, and sauces. Once you've made it yourself, reaching for the store-bought version will feel like a step backward.
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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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