Tree Nut Free Curry Powder
Making your own curry powder from scratch is one of those kitchen moves that instantly upgrades everything it touches. The process starts with whole seeds — coriander, cumin, black peppercorns, mustard, and fenugreek — toasted in a dry skillet until they're fragrant and just a shade darker, 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 blends can be a real gamble when you're avoiding tree nuts, since shared facilities and vague labeling make it hard to know exactly what's in the jar. Going the homemade route means you control every single ingredient, and this blend sticks to pure spices with zero hidden fillers or mystery additives. Stored in an airtight jar away from direct light, it keeps for up to three months — plenty of time to work it into soups, marinades, roasted vegetables, and weeknight curries. Once you taste the difference, it's hard to go back.
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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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