Sesame Free Curry Powder
Warm, aromatic, and deeply layered, this homemade curry powder is the kind of pantry staple that makes everything it touches taste more alive. Toasting whole coriander, cumin, peppercorns, mustard, and fenugreek seeds in a dry skillet before grinding them unlocks a complexity that no pre-packaged blend can match. Once those seeds cool and hit the grinder, they combine with turmeric, ginger, cayenne, cinnamon, and cardamom into a powder that smells absolutely incredible. Store-bought curry powders can be a minefield — many are processed on shared lines with sesame-containing spice blends, and ingredient labels aren't always clear about cross-contact risks. Making your own from scratch means you know exactly what went into the jar and exactly what didn't. Stored in an airtight container away from light, this blend stays fresh and potent for up to three months, ready to go whenever a recipe calls for it. Once you've made it yourself, reaching for the store-bought version is going to feel like a step backward.
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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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