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Curry powder is wildly popular in many dishes. Well, many non-Indian dishes. It was created back in the day to bring Indian flavorings to non-Indian households everywhere in an easy peasy way.
This spice blend has a distinctly warm and savory flavor that many have come to love. The main players in curry powder are cumin, coriander, and turmeric, and then some additional warming spices sprinkled throughout.
When I was growing up, I don’t remember seeing this spice blend in our household kitchen, but when I started exploring recipes in my adolescence I noticed this as an ingredient from time to time in things like chicken salad or butternut squash soup. So through the power of marketing and societal pressure and despite the fact we pretty much had access to all the spices in this blend in our kitchen, my mom eventually bought a bottle of convenience to appease my need to make recipes “the right way”.
PSA/sidenote: “Curry” isn’t a particular taste as much as “sauce” isn’t a particular taste or even texture.
In light of that, I feel it’s my duty to say that just because something has curry powder in it doesn’t mean it is curry or even “curry” flavored. That’s just not a thing. I’ve heard over my lifetime many statements like “Oh you’re Indian?! I love curry!” or “hmmm, I don’t really like curry” to which I say, “well, what kinds have you had?” or “but that’s not curry, it’s paripu… er, nevermind.”
That said…
There is a place in the kitchen for this spice blend. In fact, this was used in my Yumm Sauce post! And so I wanted to share my rendition of this with YOU!
Curry Powder
Ingredients
- 3 tablespoons coriander seeds
- 3 tablespoons cumin seeds
- 2 tablespoons yellow mustard seeds
- 2 tablespoons fenugreek seeds
- 1-3 cardamom pods
- ¼ square inch piece of nutmeg
- ½ inch cinnamon stick
- 1-3 cloves
- ½ teaspoon paprika powder
- ¼ teaspoon cayenne powder
- 3 tablespoons turmeric powder
Instructions
- Dry roast all spices over medium heat until fragrant (about 5 minutes). Let cool.
- To avoid overflow, scoop the spices into your spice-grinding device of choice in batches, and grind until a fine powder.
- Store in an airtight jar.
