Wheat 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's layered with heat, earthiness, and just a hint of sweetness. For anyone navigating wheat sensitivities, pre-packaged spice blends can be a surprisingly tricky category — some are processed on shared equipment or contain anti-caking agents that introduce hidden gluten. This recipe sidesteps all of that by using nothing but whole spices and pure ground spices, so you know exactly what's going into the jar. The result is a bold, versatile blend that works beautifully in curries, marinades, roasted vegetables, and soups. Stored in an airtight jar away from direct light, it stays fresh for up to three months — though it's so good you'll likely run out long before then.
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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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