Cooked - Jamaican Curry Powder

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Jamaican Curry Powder

36.0

3 tablespoons ground turmeric

2 tablespoons whole coriander seeds (or use 2-½ tablespoons ground)

2 tablespoons whole yellow mustard seeds (or use 2-½ tablespoons ground)

1 teaspoon whole fenugreek seeds (or use ½ teaspoon ground fenugreek)

1 tablespoon whole allspice berries (or use 1 tablespoon ground allspice)

2 teaspoons whole cumin seeds (or use 2-½ teaspoons ground cumin)

2 teaspoons ground ginger

1 teaspoon black peppercorns (or use 1-½ teaspoons ground black pepper)

¼ teaspoon Scotch Bonnet powder (optional, for heat, or use cayenne or other spicy chili powder - or add more to taste!)

1 tablespoon whole anise seeds (or use 1 tablespoon ground anise (optional))

1 dried clove (or use ¼ teaspoon ground)

¼ teaspoon ground nutmeg

½ teaspoon Salt (or to taste)

Toast the Seeds/Grains. If you are using seeds/grains, lightly toast them in a hot dry pan on medium-low heat for 2-3 minutes, stirring a bit, until they become nicely fragrant. Do not let them burn or you will get a bitter flavor.
Grind in a spice grinder or with a mortar and pestle along with the other ingredients. Mix well.
For Ground Ingredients Only. Simply mix all of the spices together until well incorporated.
Store in an airtight container in a cool, dark place for 3 months. Will last longer, but will begin to lose potency.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🌶️Spice Blend

CuisineJamaican

Occasions🧂Cooking Essentials📆Everyday

Season🔁Year-round

DifficultyVery Easy ⏰ 10m

Created 90 weeks ago

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