Jamaican Curry Powder Recipe

🧂 Ingredients

• 3 tablespoons ground turmeric
• 2 tablespoons whole coriander seeds

  or use 2-1/2 tablespoons ground
• 2 tablespoons whole yellow mustard seeds

  or use 2-1/2 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 2-1/2 teaspoons ground cumin
• 2 teaspoons ground ginger
• 1 teaspoon black peppercorns

  or use 1-1/2 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
• 1/2 teaspoon Salt

  or to taste

Instructions

• 1 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.
• 2 Grind in a spice grinder or with a mortar and pestle along with the other
  ingredients. Mix well.
• 3 For Ground Ingredients Only. Simply mix all of the spices together until well
  incorporated.
• 4 Store in an airtight container in a cool, dark place for 3 months. Will last
  longer, but will begin to lose potency.

Nutrition Info