Best Jamaican Curry Powder Recipes

Jamaican Curry Powder Recipe image

Provided by Mike Hultquist

Number Of Ingredients 13

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)

Steps:

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 Facts : Calories 9 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

Jamaican Curry Powder image

Provided by Monty

Time 20m

Yield 36

Number Of Ingredients 7

¼ cup whole coriander seeds
2 tablespoons whole cumin seeds
2 tablespoons whole mustard seeds
2 tablespoons whole anise seeds
1 tablespoon whole fenugreek seeds
1 tablespoon whole allspice berries
5 tablespoons ground turmeric

Steps:

Combine the coriander seeds, cumin seeds, mustard seeds, anise seeds, fenugreek seeds, and allspice berries in a skillet. Toast over medium heat until the color of the spices slightly darkens, and the spices are very fragrant, about 10 minutes. Remove the spices from the skillet, and allow to cool to room temperature. Grind the spices with the turmeric in a spice grinder. Store in an airtight container at room temperature.

Nutrition Facts : Calories 11.9 calories, Carbohydrate 1.8 g, Fat 0.5 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 1.6 mg, Sugar 0.1 g