Carrageenan 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 coaxes out oils and complexity you simply cannot get from a pre-mixed jar. Once cooled and ground, those toasted seeds get blended with turmeric, ginger, cayenne, cinnamon, and cardamom into a warm, layered powder that smells absolutely incredible. Store-bought spice blends can be a minefield for anyone avoiding additives and stabilizers, since fillers and anti-caking agents sometimes sneak into commercial mixes. When you grind and blend it yourself, you know every single thing that went into the jar — nothing more, nothing less. The result is a vibrant, aromatic blend that keeps well for up to three months in an airtight container away from direct light. Use it in soups, marinades, roasted vegetables, or anywhere you want a bold, earthy kick without any guesswork about what's hiding in the mix.
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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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