• 2 1/2 oz. cumin seed
  • 2 oz. coriander seed
  • 2 oz. turmeric seed
  • 2 oz. fenugreek seed
  • 1 1/2 oz. poppy seed
  • 1 1/2 oz. cardamon seeds, removed from white pods
  • 1/2 oz. mustard seed
  • 2 oz. black peppercorns
  • 2 oz. dried chili pods
  • 1 oz. ground cinnamon
  • 1/2 oz. powdered ginger


In heavy iron skillet, combine seeds of cumin, coriander, turmeric, fenugreek, poppy, cardamon and mustard. (If you are unable to obtain the seeds of any of these spices, use the ground spice, but add any ground spice at the end of the recipe--after the seeds have been roasted and ground.) Add the peppercorns and chili pods. Heat skillet over medium heat and dry-roast mixture, stirring frequently, for about 10 minutes. Be careful not to burn mixture. When done, the mixture will be lightly browned and will give off a very pungent odor. DO NOT BREATHE IN FUMES FROM THE MIXTURE. Turn mixture into blender container and process on grind until mixture is pulverized. Transfer to a bowl and stir in cinnamon and ginger. Store in tightly covered container.

Makes 2 1/2 cups curry powder.

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Submitted 6/13/05.
Source: Detroit Free Press Cookbook
Submitted By: Linda Wilson
Homemade Curry Powder