Paraben Free Curry Powder
Making your own spice blend from scratch is one of those kitchen moves that instantly elevates everything it touches. This version starts with whole coriander, cumin, peppercorns, mustard, and fenugreek seeds that get toasted in a dry skillet until they turn fragrant and deepen in color — a step that makes a genuinely noticeable difference in flavor. Once cooled and ground, they're blended with turmeric, ginger, cayenne, cinnamon, and cardamom into a warm, complex powder that smells absolutely incredible. Store-bought blends can be a real concern when you're avoiding certain preservatives and additives, since commercial spice mixes often contain ingredients that aren't always clearly labeled. With this recipe, every single component is a whole or pure ground spice — nothing hidden, nothing unnecessary. The finished blend keeps well in an airtight jar for up to three months, so you can batch it once and reach for it all season long. Use it in soups, marinades, roasted vegetables, or anywhere you want a bold, aromatic kick.
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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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