High Fructose Corn Syrup Free Curry Powder
Making your own spice blend from scratch is one of those small kitchen moves that pays off every single time you cook. Store-bought curry powders can hide surprising additives and sweeteners — including unwanted syrups — that have no business being in a simple spice mix. This version is built entirely from whole and ground spices, so you know exactly what's going into every dish you season. The process starts by toasting whole coriander, cumin, peppercorns, mustard, and fenugreek seeds in a dry skillet until they turn fragrant and deepen in color — that step alone unlocks a warmth and complexity you just can't get from a pre-made jar. Once ground and blended with turmeric, ginger, cayenne, cinnamon, and cardamom, the result is a beautifully balanced powder with earthy depth, gentle heat, and a faint floral sweetness from the cardamom. Stored in an airtight jar away from light, it keeps for up to three months and makes weeknight curries, roasted vegetables, and marinades taste like you actually know what you're doing.
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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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