Hazelnut Free Curry Powder
Making your own curry powder from scratch is one of those kitchen moves that instantly upgrades everything it touches. The process starts with whole seeds — coriander, cumin, mustard, fenugreek, and black peppercorns — toasted in a dry skillet until they turn fragrant and golden, which coaxes out a depth of flavor that pre-ground blends simply can't match. Once cooled and ground, they get blended with turmeric, ginger, cayenne, cinnamon, and cardamom for a warm, complex powder that smells absolutely incredible. Store-bought spice blends can be a real concern when you're avoiding tree nuts, since shared processing facilities and vague labeling make it hard to know exactly what's in the jar. Building this blend yourself means you control every single ingredient, and every single one here is a pure, single-source spice with nothing hidden. The result is a vibrant, aromatic curry powder that's bold without being one-dimensional — earthy, a little smoky, gently spiced with heat from the cayenne and brightness from the mustard seeds. Stored in an airtight jar away from light, it keeps for up to three months, so you can batch it out and have a reliable, safe staple ready to go whenever a recipe calls for it.
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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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