Name: Jamaican Curry Powder Recipe
Prep time: 10 min
Cook time: 5 min
Ingredients: 3 tablespoons ground turmeric; 2 tablespoons whole coriander seeds (or use 2-1/2 tablespoons ground); 2 tablespoons whole yellow mustard seeds (or use 2-1/2 tablespoons ground); 1 teaspoon whole fenugreek seeds (or use ½ teaspoon ground fenugreek); 1 tablespoon whole allspice berries (or use 1 tablespoon ground allspice); 2 teaspoons whole cumin seeds (or use 2-1/2 teaspoons ground cumin); 2 teaspoons ground ginger; 1 teaspoon black peppercorns (or use 1-1/2 teaspoons ground black pepper); ¼ teaspoon Scotch Bonnet powder (optional, for heat, or use cayenne or other spicy chili powder - or add more to taste!); 1 tablespoon whole anise seeds (or use 1 tablespoon ground anise (optional)); 1 dried clove (or use ¼ teaspoon ground); ¼ teaspoon ground nutmeg; 1/2 teaspoon Salt (or to taste)

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This Jamaican curry powder recipe is a taste of the Caribbean with a versatile mix of warming spices and fiery heat that's easy to adjust, perfect for quick and easy meals!

It's curry time in the Chili Pepper Madness kitchen, my friends! Only we're making something different from what you might be used to. Tonight we're making Jamaican Curry Powder, and I think you're going to love it.

Authentic Jamaican curry powder is different from Indian curry powder, using different local ingredients to create a spice blend unlike any other. This recipe is a flavorful blend of lightly toasted seeds, warming seasonings and chili powder that you can use to flavor many different dishes.

It is hugely versatile. Of course you can make yourself an excellent curry, but consider it as a general seasoning for vegetables and grilled meats and anything else you'd care to spice up.

There are different ways to make a Caribbean curry powder, with different ratios and other optional ingredients you can include to make it your own. Below is my preferred recipe. I love to include a fiery Scotch Bonnet powder, made from dehydrated Scotch Bonnet peppers.

I love to grow them then dry and grind them into fresh powder for making all sorts of wonderful recipes. If you can't find Scotch bonnet powder, you can use other chili powders.

I hope you enjoy it!

Let's talk about how we make Jamaican Curry Powder, shall we?

Jamaican Curry Powder Ingredients

Turmeric.
Coriander Seeds.
Yellow Mustard Seeds.
Fenugreek Seeds.
Allspice Berries. Or use 1 tablespoon ground allspice.
Cumin Seeds. Or use 2-1/2 teaspoons ground cumin.
Ground Ginger.
Black Peppercorns. Or use 1-1/2 teaspoons ground black pepper.
Scotch Bonnet Powder. Optional, for heat, or use cayenne or other spicy chili powder.

Optional Extras

Star Anise Seeds.
Clove. Or use ¼ teaspoon ground.
Nutmeg.
Salt. Listed as optional, as you can always add in salt when making your recipes.

How to Make Jamaican Curry Powder - the Recipe Method

Toast the Seeds/Grains. If you are using seeds/grains, lightly toast the spices in a skillet or dry pan on medium heat for 2-3 minutes, stirring a bit, until they become nicely fragrant. Do not let them burn or you will get a bitter flavor.

Toasting the seeds and dried berries in a pan to make Jamaican Curry Powder.

Grind the Ingredients. Grind in a spice grinder or with a mortar and pestle along with the other ingredients. Mix well.

Ground Jamaican Curry Powder ingredients in a bowl.

For Ground Ingredients Only. Simply mix all of the spices together until well incorporated.

Mixing Jamaican Curry Powder ingredients in a bowl.

Store the Curry Powder. Store in an airtight container in a cool, dark place for 3 months. Will last longer, but will begin to lose potency.

Boom! Done! Your Jamaican curry powder mix is ready to use. Time to make some quick curries! This is such a great seasoning on hand for whipping together quick and easy meals with big flavor.

Recipe Tips & Notes

Heat Factor. You'll get some very nice heat from your Jamaican curry powder if you include Scotch Bonnet powder, which rivals habanero peppers in their overall heat. Use cayenne for more manageable heat, or stick with paprika or other mild chili powder for a low to no heat version.
Other Ingredients. You can easily include other seasonings to customize your own Jamaican curry powder. Popular additions include cinnamon, thyme, garlic powder, onion powder, white pepper and others. Feel free to mix it up as desired!

That's it, my friends. I hope you enjoy this Jamaican curry powder recipe. Let me know if you make it and what you create. I'd love to hear how it turned out for you. Keep it spicy!

Cookbook Recommendation

If you'd like to learn more about Jamaican cooking, check out the following books, which I have found to be educational and informative:

Authentic Recipes from Jamaica, by John DeMers (affiliate link, my friends!)
Jamaican Cookbook - Traditional Jamaican Recipes Made Easy (affiliate link, my friends!) - No photos, but easy to follow with some good recipes.

Try Some of My Other Popular Recipes

Storage & Leftovers

Storing your Jamaican Curry Powder in a cool, dark place may allow you to store it for up to 6 months to a year.

Other Recipes You Might Enjoy

Mike scooping Jamaican Curry Powder onto a serving spoon.

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Jamaican Curry Powder Recipe

This Jamaican curry powder recipe is a taste of the Caribbean with a versatile mix of warming spices and fiery heat that's easy to adjust, perfect for quick and easy meals!

Save Recipe

Course: Main Course, Seasonings

Cuisine: American, Caribbean

Keyword: caribbean, jamaican, scotch bonnet, seasoning, spicy

Prep Time: 10

Cook Time: 5

Calories: 9kcal

Author: Mike Hultquist

Servings: teaspoons

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5 from 4 votes

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Ingredients

3 tablespoons ground turmeric
2 tablespoons whole coriander seeds or use 2-1/2 tablespoons ground
2 tablespoons whole yellow mustard seeds or use 2-1/2 tablespoons ground
1 teaspoon whole fenugreek seeds or use ½ teaspoon ground fenugreek
1 tablespoon whole allspice berries or use 1 tablespoon ground allspice
2 teaspoons whole cumin seeds or use 2-1/2 teaspoons ground cumin
2 teaspoons ground ginger
1 teaspoon black peppercorns or use 1-1/2 teaspoons ground black pepper
¼ teaspoon Scotch Bonnet powder optional, for heat, or use cayenne or other spicy chili powder - or add more to taste!

OPTIONAL EXTRAS

1 tablespoon whole anise seeds or use 1 tablespoon ground anise (optional)
1 dried clove or use ¼ teaspoon ground
¼ teaspoon ground nutmeg
1/2 teaspoon Salt or to taste

Instructions

Toast the Seeds/Grains. If you are using seeds/grains, lightly toast them in a hot dry pan on medium-low heat for 2-3 minutes, stirring a bit, until they become nicely fragrant. Do not let them burn or you will get a bitter flavor.
Grind in a spice grinder or with a mortar and pestle along with the other ingredients. Mix well.
For Ground Ingredients Only. Simply mix all of the spices together until well incorporated.
Store in an airtight container in a cool, dark place for 3 months. Will last longer, but will begin to lose potency.

Nutrition Information

Calories: 9kcal Carbohydrates: 1g Protein: 1g Fat: 1g Saturated Fat: 1g Sodium: 1mg Potassium: 35mg Fiber: 1g Sugar: 1g Vitamin A: 6IU Vitamin C: 1mg Calcium: 10mg Iron: 1mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

Jamaican Curry Powder