Low Iodine Curry Powder
Making your own spice blend from scratch is one of those small kitchen moves that pays off in a big way. Store-bought curry powders can be a minefield of hidden additives, anti-caking agents, and mystery fillers that make label-reading a chore — this homemade version sidesteps all of that with nothing but whole and ground spices you control entirely. The process starts by toasting whole coriander, cumin, peppercorns, mustard, and fenugreek seeds in a dry skillet, which coaxes out a deep, nutty fragrance that pre-ground blends simply can't match. Once cooled and ground, they get folded together with turmeric, ginger, cayenne, cinnamon, and cardamom for a warm, complex powder that smells absolutely incredible. Every ingredient here is naturally low in iodine, so you can season your cooking freely without second-guessing the label. Stored in an airtight jar, a single batch stays fresh for up to three months and is ready to go whenever a recipe calls for curry powder. It's the kind of pantry staple that quietly makes everything you cook taste more intentional.
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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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