Curry Powder

Ingredients

• 1 oz ginger
• 1 oz mustard
• 1 oz pepper
• 3 oz coriander seed
• 3 oz turmeric
• 0.5 oz cardamom pods
• 0.25 oz cayenne pepper
• 0.25 oz cinnamon
• 0.25 oz cumin seed

Method

Toast the coriander seed, cumin seed, and cardamom pods in a dry pan over medium heat for 3–4 minutes, stirring constantly. You're after a subtle darkening and an assertive aroma — the moment the smell shifts from raw to warm and almost nutty, remove the pan from the heat. This spice-blending step matters because dry-roasting drives off volatile compounds that would dissipate during storage, concentrating flavour and extending shelf life. The cardamom will smell almost floral; don't wait for it to blacken.

While the toasted spices cool to room temperature, separately grind the turmeric (already powdered), ginger, and mustard seed into a fine paste using a mortar and pestle. Work methodically — turmeric stains and resists quick breakdown, so patience here saves effort later. Once cooled, add the toasted spices to the mortar in batches, grinding each addition thoroughly before the next. This staged approach prevents the spices re-heating from friction and keeps the mixture manageable. Grind the cinnamon, cayenne, and black pepper last, as these are pungent and quick to break down; overworking them releases oils that will oxidise in storage.

Pass the ground blend through a fine sieve, pressing gently with the back of a spoon to break up any stubborn clusters. What remains in the sieve — usually fibrous cardamom skin and coarse turmeric — discard it. The sifted powder should be talc-fine and uniform in colour, a deep golden-brown with no visible grains. This uniform particle size is crucial for even seasoning distribution when the curry powder hits hot oil in the pan.

Transfer to a glass jar with an airtight seal — a metal-lined lid is ideal — and store away from direct sunlight and heat. Curry powder held at room temperature in a sealed jar will hold its assertiveness for three to four months. After that, the volatile aromatics fade and you're mostly tasting turmeric earthiness. Label it with the date. If you're making this in bulk, keep a small working jar in the kitchen and the rest sealed in the back of a cool, dark cupboard.