Emulsifier Free Curry Powder
Making your own spice blend from scratch is one of those small kitchen moves that pays off every single time you open the jar. Store-bought curry powders often contain anti-caking agents or flow additives — exactly the kind of hidden extras that make label-reading such a chore — so grinding your own is a genuinely clean alternative. The process starts with whole coriander, cumin, peppercorns, mustard, and fenugreek seeds toasted in a dry skillet until they deepen in color and fill your kitchen with an incredible, warming aroma. Once cooled and ground, they get folded together with turmeric, ginger, cayenne, cinnamon, and cardamom into a blend that's bold, layered, and completely free of anything you didn't put in yourself. The toasting step is what separates a flat, dusty powder from something that actually tastes alive — it unlocks oils in the whole seeds that pre-ground spices simply can't match. Stored in an airtight jar away from light, a single batch will keep for up to three months and make every curry, roasted vegetable, or marinade you add it to taste noticeably better.
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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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