Gut Friendly Curry Powder
Making your own spice blend from scratch is one of those small kitchen moves that pays off in a big way. Toasting whole coriander, cumin, peppercorns, mustard, and fenugreek seeds in a dry skillet before grinding them unlocks a depth of flavor that pre-ground blends simply can't match. Many store-bought curry powders contain fillers, anti-caking agents, or mystery additives that can be rough on a sensitive digestive system — this version keeps things clean and completely in your control. Turmeric and ginger, both known for their soothing, anti-inflammatory properties, are front and center here, making this blend as functional as it is fragrant. A touch of cinnamon and cardamom rounds out the warmth without overwhelming heat, while cayenne lets you dial the spice level to whatever works best for you. The whole process takes just a few minutes, and the result is a beautifully aromatic powder that stores for up to three months. Once you have a jar of this on your shelf, you'll find yourself reaching for it constantly.
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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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