Eosinophilic Esophagitis Friendly Curry Powder
Making your own spice blend from scratch is one of those small kitchen moves that pays off in a big way, especially when you need full control over every single ingredient that goes into your food. Store-bought curry powders can be a minefield of hidden additives, anti-caking agents, or blended fillers that make label-reading feel like a part-time job. This homemade version keeps things clean and straightforward — just whole seeds, a few ground spices, and nothing else. Toasting the coriander, cumin, peppercorns, mustard, and fenugreek seeds in a dry skillet before grinding them unlocks a depth of flavor that no pre-ground powder can match. The warm backbone of turmeric and ginger, the gentle heat from cayenne, and the subtle sweetness of cinnamon and cardamom all come together into something genuinely aromatic and complex. Once it's sealed in a jar, you've got a reliable, safe blend ready to go for the next three months — no second-guessing, no cross-contact worries, just bold flavor on your terms.
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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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