I love spices! Here’s how to make your own homemade curry powder that’s easy on the digestion. Curry powder is a Western adaptation of authentic, exotic Asian spice blends. Most curry powders are a blend of many spices including nightshades red pepper and cayenne. Nightshades can cause heartburn, inflammation and joint pain. See my article: Beware of Nightshades. The most common nightshade plants are peppers (red, green, yellow, orange, jalapeno, chili, cayenne, pimento, paprika), tomatoes, (all varieties including tomatillos), potatoes (all varieties including potato starch, except sweet potatoes and yams), and eggplant. Black pepper is not a nightshade. (Whew! That’s a relief.) You can design your own curry powder. Look through your spices and be creative with this recipe. Make it mild, pungent, tart or hot. I’ll bet you can create an amazing spice blend in 2 minutes with what’s in your pantry. The most common ingredients in curry powder are listed first in the recipe below, so I’d start there. It will be fabulicious!
- 2 teaspoons turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon cilantro
- 1 teaspoon ginger
- 1/2 teaspoon mustard
- 1/2 teaspoon cardamom
- 1/4 teaspoon black pepper
- 1/4 teaspoon cinnamon
- 1/4 teaspoon any of these: fenugreek, curry leaf, clove, anise, mace, star anise, caraway, nutmeg, garlic powder
- Red pepper, cayenne pepper, paprika, chipotle, chili pepper.
- If any of your spices are whole, first dry them and then grind them in a handheld electric grinder or a mortar and pestle.
- When your spices are ground, place all desired ingredients into a small bowl or jar. Stir or shake to combine. Store in an airtight jar.