Toast Your Own::How to Make Curry Powder

Curry is a favorite around here. Of course, I don't like to use pre-made curry powder. You know me. I like to make my own so I know exactly what's in it and I can control the flavor, heat, bitter and sweetness.
Batch to batch, the spices change, the amounts change but this is the general recipe I use for my homemade curry powder.
This is a recipe has a mild heat. The cayenne used is 90,000 SHU. Your heat may vary.

Whole spices:
2 tsp coriander seed
2 tbs cumin seed
1 tsp fenugreek seed
1 tsp fennel seed
1 tsp whole white pepper
1 tsp crushed red pepper


Ground spices:
1 tbs paprika
1/8 tsp cayenne
1 tsp cinnamon
1 tsp nutmeg
1 tbs turmeric
1 tbs mustard seed powder

1/2 tsp hing (asafetida powder) (don't toast)

Toast* all whole spices until smoky and fragrant.
Let cool
Grind to a powder and place in jar.
Toast all ground spices,
Let cool and place in jar.
Add untoasted hing
Mix well and store cooled product in airtight container.

Makes approximately 1/2 cup of curry powder.

*How to toast spices:


Heat dry saucepan or skillet on med heat.

Place seeds or powder in pan and stir or shake until they begin to turn dark and emit smoke.



Once spices begin to release a perfume-y, smoke-y scent remove from heat and allow to cool.

Take care not to burn the seeds.