Corn Free Curry Powder
Store-bought spice blends are one of the sneakiest sources of hidden corn derivatives — from anti-caking agents to maltodextrin fillers that show up with zero fanfare on the label. Making your own from scratch puts you back in control of every single ingredient. This blend starts with whole coriander, cumin, mustard, fenugreek, and black peppercorns toasted in a dry skillet until they turn fragrant and just a shade darker — that two-to-three minute step alone builds a depth of flavor that no pre-ground powder can match. Once cooled and ground, they get folded together with turmeric, ginger, cayenne, cinnamon, and cardamom into a warm, complex powder that smells absolutely incredible. The result is a vibrant, aromatic curry powder that's genuinely better than anything off the shelf, and you know exactly what went into it. Stored in an airtight jar away from light, it keeps for up to three months — plenty of time to work it into weeknight dinners, marinades, and everything in between.
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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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