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Make Your Own Curry Spice - Spice Mixes of the World #49
April 16, 2015

How to Make Your Own Curry Spice and Add Fab Indian Flavours and Aromas to Your Indian Meals


16th April 2015 -- Issue #49

Table of Contents

1. My Facebook Page/Youtube/Google Plus/Twitter Links

2. Recipe of the Week - Make Your Own Curry Spice

3. My Recipe Book

4. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!

Facebook/Youtube/Google+/Twitter Links

To keep up to date with new recipes and herbs and spices info,

I have a Facebook page you may like...

Here's my Youtube channel with all my spice mix videos...

And if you're a Google Plus user...

And if Twitter is your thing...

Curry Spice

This is a basic curry powder that can be made in minutes that'll add authentic Indian flavours and aromas to your curries and other Indian dishes. It's also excellent for spicing up pretty much any other dish.

Ingredients: (makes about 9-10 tbsp)

3 tbsp coriander seeds
2 tbsp cumin seeds
1 tbsp black peppercorns
2-3 tsp chili powder
2 tsp garlic powder
1 tsp ginger powder
2 tsp ground turmeric
12-15 green cardamom pods
1-2 tsp sea salt

tbsp = tablespoon
tsp = teaspoon


  • Finely grind the coriander, cumin, peppercorns, salt and cardamom pods

  • Sieve into a bowl

  • Finally, stir in the chili, garlic, ginger and turmeric powders

That's all there is to it!

Store in an airtight container out of direct sunlight. Use within 3 months.

Note: If you have the time, I recommend dry toasting the coriander, cumin, cardamom and peppercorns before grinding. This really enhances their flavour!

See further down the page for tips on toasting and grinding spices.

Click here for a large collection of my other curry powder recipes.

Spice Magic - Recipe Book

This is my new recipe book all about making your own spice mixes and herb blends.

It has 100 Recipes from all around the world ranging from the basic to fairly complex.

Just a few of the recipes you'll find within...

  • A Collection of BBQ Rubs
  • Cajun, Creole and Taco Seasonings
  • Curry Powder and Masala Blends
  • Pumpkin and Pudding Spice Recipes
  • Mulling and Pickling Spice Mixes
  • Recipes For Dry rubs
  • Blends From China, India, US, Africa and Europe
  • And Many More

It comes with 4 bonus books all written by me!

Click For Further Info.

How to Toast and Grind

Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...

Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.

Step 2: Let them cool and then grind.

Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.

Click Here for step-by-step info and photos on this recommended technique.

Pass It On

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Until Next Week,

Jason -

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