Toasted Curry Powder
Make rich, homemade toasted curry powder from whole spices. Toast, grind, and mix with turmeric and ginger for fresher, deeper curry flavor.
Curry made from whole, toasted spices is what dreams are made of. Use this homemade toasted curry powder in any recipe that calls for curry powder.
Submitted by: Geoff Marshall from Chicago, IL
Yield: Roughly 1 cup of ground spices
- Toast whole spices briefly until aromatic, then cool and grind to a fine powder.
- Mix the fresh ground spices with turmeric and ground ginger, then sift for an even blend.
- Store in an airtight container in a cool, dark place and use within 3 months for best flavor.
Spices
Featured in this Recipe
Preparation Instructions:
Place all whole spices in a dry pan. (Set aside turmeric and ginger.)
Place pan over medium heat and toast for about 3 minutes. Spices will be ready when they have a deliciously fragrant and nutty aroma.
Pour toasted spices onto a dinner plate or ceramic bowl and let them cool to room temperature.
Pour spices into a spice grinder, dedicated coffee grinder, or mortar and pestle.
Grind and pulverize spices until they reach a fine consistency.
Sift spices though a fine mesh wire sieve. Grind any spices that do not pass through once more.
Sift again and discard any pieces that do not pass through.
In a mixing bowl, add ginger and turmeric to the freshly ground spices. Whisk all spices together thoroughly.
You may wish to sift once more and stir again to ensure an even blend.
Keep spices in an air-tight container and use them in your favorite curry recipes.
thespicehouse.com
Frequently Asked Questions
What is toasted curry powder?
Toasted curry powder is a spice mix made from whole spices that are briefly heated to release oils and aroma, ground to a fine powder, and then blended with ground turmeric and ginger for a brighter, fresher curry flavor.
Why should I toast the whole spices?
Toasting warms the spices and releases essential oils, which intensifies aroma and adds a nutty, complex flavor you do not get from pre-ground spices.
Can I use pre-ground spices instead of toasting whole spices?
You can, but the result will be less vibrant. Pre-ground spices will not gain the same lift from toasting. If you use them, mix with fresh ground turmeric and ginger and expect a shorter shelf life.
How do I toast spices without burning them?
Use a dry pan over medium heat, keep the spices moving by stirring or shaking, and watch closely. Stop toasting as soon as a warm, nutty fragrance appears, usually 2 to 4 minutes.
What is the best tool to grind the toasted spices?
A dedicated spice or coffee grinder gives the quickest, finest result. A mortar and pestle works too but takes more time. After grinding, sift and regrind any coarse bits.
How should I store toasted curry powder and how long will it last?
Store in an airtight container in a cool, dark place. For peak flavor use within about 3 months. It remains usable up to around 6 months but flavor will fade over time, especially due to the ground turmeric and ginger.
Can I adjust the heat or omit ingredients?
Yes. Reduce or remove chile de arbol for milder heat. You can omit or swap less common spices like fenugreek, long pepper, or grains of paradise, but start with small changes and taste as you go.
How do I use this toasted curry powder in recipes?
Use it as a 1:1 substitute for store-bought curry powder, about 1 to 2 teaspoons per serving. For best flavor, briefly bloom the powder in hot oil for 30 to 60 seconds before adding other ingredients.
What is toasted curry powder?
Toasted curry powder is a spice mix made from whole spices that are briefly heated to release oils and aroma, ground to a fine powder, and then blended with ground turmeric and ginger for a brighter, fresher curry flavor.
Why should I toast the whole spices?
Toasting warms the spices and releases essential oils, which intensifies aroma and adds a nutty, complex flavor you do not get from pre-ground spices.
Can I use pre-ground spices instead of toasting whole spices?
You can, but the result will be less vibrant. Pre-ground spices will not gain the same lift from toasting. If you use them, mix with fresh ground turmeric and ginger and expect a shorter shelf life.
How do I toast spices without burning them?
Use a dry pan over medium heat, keep the spices moving by stirring or shaking, and watch closely. Stop toasting as soon as a warm, nutty fragrance appears, usually 2 to 4 minutes.
What is the best tool to grind the toasted spices?
A dedicated spice or coffee grinder gives the quickest, finest result. A mortar and pestle works too but takes more time. After grinding, sift and regrind any coarse bits.
How should I store toasted curry powder and how long will it last?
Store in an airtight container in a cool, dark place. For peak flavor use within about 3 months. It remains usable up to around 6 months but flavor will fade over time, especially due to the ground turmeric and ginger.
Can I adjust the heat or omit ingredients?
Yes. Reduce or remove chile de arbol for milder heat. You can omit or swap less common spices like fenugreek, long pepper, or grains of paradise, but start with small changes and taste as you go.
How do I use this toasted curry powder in recipes?
Use it as a 1:1 substitute for store-bought curry powder, about 1 to 2 teaspoons per serving. For best flavor, briefly bloom the powder in hot oil for 30 to 60 seconds before adding other ingredients.
Thank you!! I like this recipe & look forward to using it