Curry powder from better than store-bought
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | teaspoon | Fenugreek |
| (optional but | ||
| Recommended) | ||
| 1 | teaspoon | Cardamom seeds |
| 3 | tablespoons | Coriander seeds |
| 1 | tablespoon | Cumin seeds |
| 1 | tablespoon | Mustard seeds |
| 6 | Whole cloves | |
| 1 | Thin cinnamon stick | |
| (2-3 Inches/Broken | ||
| In Pcs) | ||
| ¼ | teaspoon | Ground mace |
| ¼ | teaspoon | Freshly ground nutmeg |
| 1 | pinch | Cayenne pepper |
| Or to taste | ||
| 2 | tablespoons | Ground tumeric |
| Toasted dried hot red | ||
| Peppers to taste | ||
| Seeds removed | ||
Directions
Preheat oven to 225~F, (yes 225); combine fenugreek, cardamom, coriander, cumin, mustard seeds, cloves, and broken cinnamom in a small pan and bake for 15 minutes, shaking the pan a few times; let cool; combine the toasted spices with the mace, nutmeg, cayenne, tumeric and toasted peppers in a spice mill or coffee grinder, dedicated to spices; grind into a powder; store airtight. Yield: ½ cup. Note: Don't make a large amount of powder at once, as the flavors fade or become acrid if kept too long. This is a mild and more delicate powder than any
store-bought version; make a small amount at first and adjust to your own taste. Chuck Ozburn
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