Curry Powder #8

This homemade curry powder starts by toasting whole spices in the oven at low heat, which deepens their flavor and makes them brittle enough to grind into a fine powder. Coriander seeds and mustard seeds form the backbone, backed up by fennel, celery seed, ground mace, and turmeric.

The oven-toasting at low temperature for 30 minutes is what separates a great homemade blend from a mediocre one. Dry-roasting in a skillet works, but the oven gives you more even, consistent heat across all the spices without the risk of scorching the smaller seeds while waiting for the larger ones to toast.

Red pepper flakes, dried ginger, and dried garlic get added after toasting and cooling. These ingredients burn easily and would turn bitter in the oven, so they go in raw and get ground along with everything else.

Chef Tips

• Stir the spices every 10 minutes during oven toasting. The edges of the pan toast faster than the center.
• Let the toasted spices cool completely before grinding. Hot spices release moisture as steam that can make your powder clumpy instead of fine.
• A dedicated spice grinder (or coffee grinder used only for spices) gives the finest texture. A blender works but leaves a coarser grind.
• Store in small, tightly sealed jars away from heat and light. The flavor starts to fade after about six months.

Variations

• Add cardamom pods and a cinnamon stick to the toasting mix for a warmer, sweeter profile.
• Increase the red pepper flakes for a hotter curry powder, or omit them for a mild blend.
• Toast a tablespoon of fenugreek seeds with the other whole spices for a more South Indian character.