How to Make Curry Spices and Add the Flavours
of India and Asia to Your Home Curries

If you're after a spicy mix, then this recipe for curry spices fits the bill perfectly! I like to use this one for my meatier Indian recipes and also often add it to my meaty stews and casseroles. It uses the potent black cardamom pods along with a couple of sweeter spices to dial the heat down(See the bottom of the page for links to more of my recipes)

What You'll Need: (makes about 10-11 tablespoons)

4 tbsp coriander seeds
2 tbsp cumin seeds
8-10 black cardamom pods
1 tbsp black peppercorns
1 tbsp allspice berries
1 tbsp garlic powder
1 tbsp turmeric powder
2-3 tsp chili powder
2 tsp mustard powder
2 tsp smoked paprika powder (or regular paprika)
2 tsp salt (see note 2 below)
1 tsp asafoetida (optional)
1 tsp ginger powder
1 x 3 inch cinnamon stick

tbsp = tablespoon
tsp = teaspoon


  • Break up the cinnamon stick
  • Crack open the cardamom pods and remove the seeds. Discard the husks
  • Grind the cinnamon pieces and cardamom seeds along with the coriander and cumin seeds, peppercorns, allspice berries and salt
  • Once ground, sieve into a bowl
  • Finally, add the pre-ground paprika, garlic, turmeric, chili, mustard, asafoetida (if using) and ginger powders. Combine thoroughly

Store your homemade curry seasoning in an airtight jar out of direct sunlight. Use within 3 months before rustling up a fresh amount.

Note: You can dry toast the coriander and cumin seeds, peppercorns, allspice berries prior to cooling, grinding and combining. Click here for tips and photos on this recommended process. (Link opens in new window)

Note 2: If you have them, I recommend using a quality rock/sea/kosher salt as they're less processed. However you can use regular table salt if that's all you have available.

Ingredient Note:
  If you have them to hand, try and use a few whole ingredients for your curry spices as these will add the best flavours. If not, simply use their pre-ground version and reduce the quantities the recipe requires by half. So, for 2 tablespoons of cumin seeds you use 1 tablespoon of pre-ground cumin
. Reduce any others you don't have whole by half as well and stir in with any other powders when making.

After Making Your Homemade Curry Spices You May Enjoy...

A Fairly Complex
Curry Mix With the
Unique Taste of

An All-Purpose
Easy-to-Make Curry
Blend Recipe

Garam Masala
Collection For
Authentic Indian

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