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Make Your Own Curry Spice - Spice Mixes of the World #23
April 24, 2014

Make Your Own Curry Spice and Add Authentic Indian Flavours to Your Home Cooking


24th April 2014 -- Issue #23

Table of Contents

1. Recipe of the Week - Make Your Own Curry Spice Using Whole Ingredients

2. The Easier Way Using Ground Ingredients

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

4. My Facebook Page

5. My Recipe Book

For recreating the flavours and aromas of Indian cuisine this easy-to-make, basic Curry Spice is just the thing. Using a blend of traditional spices, it can be made in just minutes!

Below are directions for making it using whole OR ground spices.

Ingredients if using whole spices: (makes about 6-7 tbsp)

3 tbsp coriander seeds (cilantro) 
2 tbsp cumin seeds 
1 tbsp black peppercorns  
2 tsp garlic powder 
2 tsp turmeric 
2 tsp chili powder
2 tsp fennel seeds 
8-10 green cardamom pods 
1-2 tsp sea salt 

tbsp = tablespoon
tsp = teaspoon


  • Grind the coriander, peppercorns, fennel, salt, cumin seeds and green cardamom pods

  • Sieve into a bowl

  • Thoroughly stir in the turmeric, garlic and chili powders

    That's it!

    Store your curry spice in an airtight container out of direct sunlight and use within 3 months.

    Note: To get even more flavours from the ingredients, dry toasting the coriander, cardamom pods, fennel, cumin and peppercorns before cooling, grinding is worth doing. See below for tips on this.

    Click here for quite a collection of my other curry powders.

    Ingredients if using ground spices: (makes about 6-7 tbsp)

    2 tbsp ground coriander (cilantro) 
    1 tbsp ground cumin
    1 tsp black pepper  
    2 tsp garlic powder 
    2 tsp turmeric 
    2 tsp chili powder
    1 tsp ground fennel
    2 tsp ground cardamom pods 
    1-2 tsp salt 

    tbsp = tablespoon
    tsp = teaspoon


  • In a bowl, mix the powders and salt together

    That's it!

    Store in an airtight jar. Use within 3 months.

    Click here for a ton of other curry powders.

    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.

    Facebook Page

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

    I have a Facebook page you may like...

    My Spice Mix Book

    It has 50 recipes 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 Garam Masala Blends
    Pumpkin and Pudding Spice Recipes
    Mulling and Pickling Spice Mixes
    Recipes For Dry rubs
    Blends From China, India, US, Africa and Europe

    Comes complete with 4 bonus books all written by me!

    Read More Here.

    If you like this e-zine, please do a friend and me a big favour and "pay it forward."

    If a friend DID forward this to you and if you like what you read, please subscribe by visiting my newletter page

    Until Next Week,

    Jason -

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