MSG Free Curry Powder
Making your own curry powder from scratch is one of those small kitchen moves that pays off in a big way. Store-bought blends can be a minefield of hidden additives and flavor enhancers, so grinding your own whole spices gives you complete control over exactly what goes into your food. The process starts with toasting coriander seeds, cumin, black peppercorns, mustard seeds, and fenugreek in a dry skillet until they turn fragrant and deepen in color — that brief heat unlocks an incredible complexity you simply can't get from a pre-ground jar. Once cooled and ground, the toasted base gets folded together with turmeric, ginger, cayenne, cinnamon, and cardamom into a warm, golden blend that smells absolutely alive. The balance of heat, earthiness, and gentle sweetness makes this powder versatile enough to season everything from roasted vegetables to braised meats. Stored in an airtight jar away from light, it stays fresh and potent for up to three months — though it tends to disappear long before that.
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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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