Chestnut Free Curry Powder
Making your own curry powder from scratch is one of those kitchen moves that instantly elevates everything it touches. The process starts with whole seeds — coriander, cumin, black peppercorns, mustard, and fenugreek — toasted in a dry skillet until they turn fragrant and deepen in color, filling your kitchen with an aroma that no store-bought tin can match. Once cooled and ground, they get blended with turmeric, ginger, cayenne, cinnamon, and cardamom into a warm, complex powder that hits every note: earthy, bright, a little spicy, and just faintly sweet. Store-bought spice blends can be a minefield when you're avoiding specific ingredients, since shared facilities and vague labeling make it hard to know exactly what's inside. Building this blend yourself means you control every single component — nothing hidden, nothing unexpected. It keeps well in an airtight jar for up to three months, so one quick batch gives you a reliable, go-to seasoning for weeks of cooking.
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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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