AuthorHeather BlakeCategory, , , , DifficultyBeginner

Incredibly aromatic, toasty, and full-bodied! Let's talk about antioxidants!!!

Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins

 2 tbsp whole cumin seeds
 3 tbsp whole corriander seeds
 1 cinnamon stick, broken into pieces
 1 tsp whole cloves
 1 tsp black pepper seeds
 2 tsp ground ginger
 1 tbsp gound turmeric

1

Place large spices (coriander, cloves, cinnamon pieces, black pepper) in a skillet on medium-low heat.
Toast for 5-10 minutes, stirring occasionally, until fragrant and beginning to brown.

2

Add small spice (cumin seeds) and continue to toast for 5 more minutes, until fragrant.

3

Transfer spices to a plate, and while they are still hot, mix in ground ginger and turmeric.

4

Once cool, transfer spices to a spice mill or grinder, and grind as needed!

5

Use with eggs, vegetables, and any curry recipe!

Ingredients

 2 tbsp whole cumin seeds
 3 tbsp whole corriander seeds
 1 cinnamon stick, broken into pieces
 1 tsp whole cloves
 1 tsp black pepper seeds
 2 tsp ground ginger
 1 tbsp gound turmeric

Directions

1

Place large spices (coriander, cloves, cinnamon pieces, black pepper) in a skillet on medium-low heat.
Toast for 5-10 minutes, stirring occasionally, until fragrant and beginning to brown.

2

Add small spice (cumin seeds) and continue to toast for 5 more minutes, until fragrant.

3

Transfer spices to a plate, and while they are still hot, mix in ground ginger and turmeric.

4

Once cool, transfer spices to a spice mill or grinder, and grind as needed!

5

Use with eggs, vegetables, and any curry recipe!

Homemade Curry Powder

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