Citric Acid 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 with whole seeds — coriander, cumin, mustard, fenugreek, and black peppercorns — toasted in a dry skillet until they turn fragrant and deepen in color, unlocking layers of flavor you simply can't get from a dusty store-bought tin. Once cooled and ground, they're blended with turmeric, ginger, cayenne, cinnamon, and cardamom into a warm, complex powder that smells absolutely incredible. For anyone avoiding citric acid, pre-blended spice mixes can be a real minefield — some manufacturers sneak in anti-caking agents or preservatives that contain it. This blend keeps things completely clean, relying on nothing but whole spices and ground aromatics, so you know exactly what's going into every dish. The toasting step is what makes it genuinely special, coaxing out oils and depth that pre-ground versions rarely achieve. Store it in an airtight jar away from light and you'll have a reliable, safe staple on hand 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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