Curry Powder

If you took one look at the recipe below and immediately got so intimidated by how many spices are called for, don’t panic! “Curry” has become a very nebulous term and what counts as “curry powder” is totally dependent on whom you ask. There are various Indian curries as well as Japanese curry and Thai curries, which share similar flavors but also diverge from each other in nuanced ways.

I’ve listed the spices in order of importance below, and as you get further down the list, the more optional each spice becomes. They all in some way add to the flavor of the curry powder mix, but the absence or presence of specific spices don’t make or break the formula. The main non-negotiables are turmeric (for color), cumin (for savoriness), coriander (for fragrance), fenugreek (which smells amazingly like “curry” flavor all on its own).

Each spice thereafter changes the flavor profile in their own way, not necessarily for better or for worse. For me, cardamom, cayenne, cloves, and cinnamon add the next layer of complexity to round out the base: cardamom is minty and floral, cayenne is spicy, and cinnamon and cloves add an earthy, warming sweetness. Depending on how spicy you like your curries to be, adjust the cayenne amount accordingly.

While asafoetida—also known as “hing”—can be difficult to find if you don’t have specialty Indian groceries near you, it is quite a punchy little powder to throw into the mix. Think of this as a jumping board for you to tinker around with for your own perfect curry powder! 

If you’ve made this mix, make yourself a pot of fragrant curry rice, and then drop us a comment down below and let us know your thoughts!