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!
Servings: 36 teaspoons
Calories: 9kcal
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
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