I love spices! Here’s how to make your own homemade curry powder that’s easy to digest. This tastes yummy in My Favorite Kitchari! Curry powder is just a Westernized mix of Asian spices, often containing nightshades red pepper and cayenne. At one time every Indian household had their own special mixture, giving their particular cuisine a unique characteristic flavor. Nowadays we buy curry powder in little jars from mega grocery corporations. It’s still wonderful!
But nightshades contain seed coatings that can cause heartburn, inflammation, and joint pain. See my article: Beware of Nightshades. The most common nightshade vegetables 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 ground turmeric root
- 1 teaspoon ground cumin seed
- 1 teaspoon ground coriander (cilantro)
- 1 teaspoon ground ginger root
- 1/2 teaspoon ground mustard seed
- 1/2 teaspoon ground cardamom seed
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon any of these: ground 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. Yummy!