Citrus Free Curry Powder
Warm, aromatic, and deeply layered, this homemade curry powder is the kind of pantry staple that makes everything it touches taste more alive. Whole coriander, cumin, mustard, fenugreek, and black peppercorns are toasted in a dry skillet until fragrant, then ground fresh and blended with turmeric, ginger, cayenne, cinnamon, and cardamom for a complex, balanced blend. That brief toasting step is what separates a truly great curry powder from the flat, dusty stuff that's been sitting on a grocery shelf for two years. Store-bought spice blends can be a minefield for anyone avoiding citrus, since some commercial versions sneak in citric acid as a preservative or anti-caking agent — making a from-scratch batch the smartest move. Every single ingredient here is a pure spice or seed, so you know exactly what you're getting. Stored in an airtight jar away from light, this blend stays vibrant and potent for up to three months, ready to elevate curries, roasted vegetables, marinades, and more.
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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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