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Curry Powder #5

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Submitted by karin1

YIELD

6 servings

PREP

5 min

COOK

10 min

READY

15 min

Ingredients

¼ 59
CUP ML CINNAMON
ground *
2 ½ 38
TABLESPOONS ML CORIANDER
ground
2 ½ 38
TABLESPOONS ML TURMERIC
ground
3 45
TABLESPOONS ML CUMIN
ground
1 15
TABLESPOON ML FENUGREEK
ground
2 3E+1
TABLESPOONS ML DRY MUSTARD
2 3E+1
TABLESPOONS ML CARDAMOM SEEDS
ground
2 3E+1
TABLESPOONS ML GARLIC SALT
2 3E+1
TABLESPOONS ML POPPY SEED
ground
2 ½ 38
TABLESPOONS ML HOT CHILI PEPPERS
dried
2 ½ 38
TABLESPOONS ML BLACK PEPPER
ground
1 15
TABLESPOON ML GINGER
ground

Directions

Sprinkle often with vinegar while blending these spices.

This powder may be sealed tightly and stored for many months, but it will not give the same rich flavour as powders using whole spices and freshly ground.

NOTE: A good basic blend from ready-ground spices.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 25g (0.9 oz)
Amount per Serving
Calories 84 41% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 11mg 0%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 17%
Sugars g
Protein 7g
Vitamin A 1% Vitamin C 13%
Calcium 13% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

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