Pistachio 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 jar can match. Once cooled and ground, they get blended with turmeric, ginger, cayenne, cinnamon, and cardamom into a warm, complex powder that hits every note: earthy, spicy, and just a little floral. Store-bought spice blends can be a real wildcard when you're avoiding certain nuts, since shared processing facilities make cross-contact a genuine concern. Blending your own means you control every single ingredient from start to finish — no mystery additives, no shared equipment worries. Stored in an airtight jar away from light, this blend stays vibrant and potent for up to three months, ready to season soups, stews, roasted vegetables, or anything else that needs a serious flavor boost.
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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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