Candida Diet Friendly Curry Powder
Making your own spice blends from scratch is one of the smartest moves you can make when you're navigating a candida-conscious lifestyle, because store-bought curry powders often sneak in fillers, anti-caking agents, or other additives that have no business being in a simple spice mix. This blend starts with whole seeds — coriander, cumin, black peppercorns, mustard, and fenugreek — toasted in a dry skillet until they turn fragrant and just a shade darker, which coaxes out a depth of flavor you simply can't get from a pre-ground jar. Once cooled and ground, they get folded together with turmeric, ginger, cayenne, cinnamon, and cardamom for a warm, complex powder that hits every note you want in a good curry. Every single ingredient here is a whole, clean spice with no hidden sugars or questionable extras. The result is bold, aromatic, and deeply satisfying — the kind of blend that makes weeknight cooking feel intentional rather than restricted. Store it in an airtight jar and you'll have a reliable, diet-friendly staple ready to go for 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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