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Cooking with Curry Spice

Learning about traditions and ancient ways has always fascinated me, but nothing stirs up my curiosity more than what’s on the menu!

Seems I am not alone in my fascination with the various uses of foods and spices around the world. Many a traveler on a culinary expedition has noted the difference between eating ethnic food in America vs. eating it in its “native country.”

Curry spices are a good example. In the US curry powder is fairly standardized, tasting similar from brand to brand. Most rely on turmeric — the dark yellow/orange spice that gives curry its famous color — along with black pepper, cayenne, cumin and coriander.

Remember, though, there are as many curry powder variations as there are people creating them, and cooks around the world have always relied on an assortment of spices with varying flavors.

A few other spices you may find ground into specialized curry blends include fenugreek, cloves, allspice, ginger, cinnamon, cardamom, bay leaves and caraway, fennel or mustard seeds.

Whatever your curry spice preference, you are going to love our delicious ideas and recipes.

Want to go the extra mile? Play around with crafting your own special curry blend. Remember, spices can be ground, partially ground or left whole. Some spices may be toasted for greater depth of flavor. Make your own using the spices you love, or try this simple recipe:

Basic Curry Spice Blend

  • 2 tablespoons ground cumin
  • 2 tablespoons ground coriander seeds
  • 1 tablespoon ground cardamom
  • 1 teaspoon ground turmeric
  • ¼ tsp cayenne pepper
  • ½ teaspoon ground dry mustard
  • ½ teaspoon ground ginger

Mix all ingredients together; store in an airtight container. If time permits, purchase whole cumin, coriander, mustard and cardamom seeds; toast in a dry skillet over medium heat for about ten minutes, or until spices are fragrant and slightly darker. Cool completely, grind and add powdered spices.

Got a crush on curry? What about a favorite recipe? Let me know.