• 1serving

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Nutrition Info . . .

MineralsSelenium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 teaspoons 10ml Black mustard seeds

  2. 2 teaspoons 10ml Cumin seeds

  3. 2 teaspoons 10ml Black peppercorns

  4. 2 teaspoons 10ml Anise seed

  5. 2 teaspoons 10ml Fenugreek seeds

  6. 3 tablespoons 45ml Coriander seeds

  7. 4 teaspoons 20ml Turmeric

  8. 1/2 teaspoon 2 1/2ml Ground cinnamon

Instructions Jump to Ingredients ↑

  1. To make your own curry powder, you will need a small spice grinder, clean coffee grinder or mortar and pestle. heat a medium frying pan over medium-low heat and add the mustard seeds, cumin, peppercorns, anise, fenugreek and coriander. Shaking the pan, dry roast the spices until the mustard seeds turn gray and the spices become fragrant, about 5 minutes. Let cool, then grind to a fine powder.

  2. Transfer to a small bowl and stir in the turmeric and cinnamon. Store tightly sealed in a dark place. It will keep for up to 6 months (or longer) and can be used like any other curry powder.


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