Pecan Free Curry Powder
Making your own curry powder from scratch is one of those kitchen moves that instantly elevates everything it touches. The process starts with whole seeds — coriander, cumin, black peppercorns, mustard, and fenugreek — toasted in a dry skillet until they turn fragrant and deepen in color, filling your kitchen with an aroma that no store-bought tin can match. Once cooled and ground, they get blended with turmeric, ginger, cayenne, cinnamon, and cardamom into a warm, complex powder that's layered with heat, earthiness, and a subtle sweetness. Store-bought spice blends can be a minefield when you're avoiding tree nuts, since shared processing facilities and vague labeling make it hard to know exactly what's in the jar. Grinding your own blend from individual spices gives you complete control over every ingredient that goes into it. Batch it up and store it in an airtight jar for up to three months, and you'll have a reliable, flavorful base ready for soups, marinades, roasted vegetables, 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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