Nitrate & Nitrite Free Curry Powder
Making your own curry powder from scratch is one of those kitchen moves that instantly elevates everything it touches. Whole coriander, cumin, mustard, fenugreek, and black peppercorns get toasted in a dry skillet until they're deeply fragrant and just a shade darker — that brief time over heat is what unlocks their full, complex flavor before they're ground into a fine powder. Turmeric, ginger, cayenne, cinnamon, and cardamom round out the blend with warmth, earthiness, and just enough heat to keep things interesting. Store-bought spice blends can be a minefield when you're avoiding preservatives and additives, since pre-mixed powders sometimes contain anti-caking agents or other hidden extras. Building this blend yourself means every single ingredient is visible, traceable, and exactly what it says it is — nothing more. The result is a vibrant, aromatic powder that smells nothing like the dusty jar sitting in the back of your pantry. Stored in an airtight jar away from light, it stays fresh and potent for up to three months, ready to bring bold, clean flavor to soups, roasted vegetables, marinades, and beyond.
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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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