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2 Tbsp ground coriander

2 Tbsp ground cumin

1 ½ Tbsp ground turmeric

2 tsp ground ginger

1 tsp dry mustard

½ tsp ground black pepper

1 tsp ground cinnamon

½ tsp ground cardamom

½ tsp cayenne pepper or ground chilies

Select allAdd

1. Add all spices to a small jar and shake. Perfect for use in soups, stews, curries, and more!

2. Stays fresh up to 3 months.

Indian curry

Kashmiri Chile Powder – this Chile has a terrific, rich flavor without much heat. It helps create a peppery base of flavor, which leaves plenty of room for other chiles if you want to spice it up a little.

Fenugreek – imparts a strong maple-meets-butterscotch fragrance and a nutty, semi-bitter flavor.

Cardamom – Minty, peppery, and with citrus notes, green cardamom helps lighten up the deep, earthy flavors that dominate curry powders.

Mustard – with their pungent flavor and spicy backbone, mustard seeds help build the heat in a wide range of Indian-style curries.

Cumin – delivers bold, bittersweet earthiness with lemony overtones that add bright contrast.

Black Pepper – bold, spicy, citrusy

Coriander – citrusy, sweet, with notes of pepper

Fennel – licorice-like, sweet, with lemon top notes

Cinnamon – woodsy and warming, with hints of pepper

Caraway – sharp, bitter, and fades into a buttery flavor

Hot Chile Powders – Use your preferred Chile pepper to deliver the heat and flavor you want

Ginger – Peppery, sweet, with a bold lemon finish

Garlic – Sharp, pungent, and mustard-like

Star Anise – Peppery, licorice-y, with aromatic hints of clove

Asafetida – Notes of onion and garlic; it’s used as an umami flavor enhancer

Asian Curry

Ginger – has a sweet and peppery, up-front boldness that’s topped off with notes of lemon

Galangal – tastes like a blend of ginger and cardamom

Lemongrass – Tart and peppery with notes of mint

Basil – This herb is sweet and anise-y, with peppery bottom notes and a hint of mint

Makrut Lime – Floral and unapologetically lime-flavored

Coriander – Nutty, warm, and sweet, with notes of orange and lemon

Cooking spices in a Thai curry adds these:

Hot Chile Powder – Chiles in Thai cooking are usually selected for their emphasis on heat rather than on flavor

Dried Shallots – Aromatic and sweet, like mellow garlic

Cumin – Earthy, bittersweet, lemony top notes

Garlic – Sharp, pungent, mustard-like

Coconut Sugar – Fruity, caramel-like, sweet

Tamarind Powder – Tart, fruity, woodsy back note