Contents:

1. Spice Recipe Of The Month "Jamaican Curry Powder Recipe"

2. Your Recipes

3. Build Your Own Website

4. Comments? - Ideas?

“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world”  ~J R R Tolkien

Whilst for maximum flavour when making your blends, I usually advise using whole spices, sometimes this is not always practical or you may not have them available. In these cases it's perfectly fine to use pre-ground spices.

Instructions: (makes about ½ a cup)

5 tbsp coriander seeds
3 tbsp cumin seeds
1½ tbsp garlic powder
1½ allspice berries
1 tbsp turmeric
1 tbsp fenugreek seeds
1 tbsp ground ginger
1 tbsp chilli powder (more if you like heat)
1 tbsp black peppercorns
1 tbsp thyme
2 inch piece cinnamon
10 cloves
5 star anise (optional)
1½ tsp sea salt (optional)

tbsp = tablespoon
tsp = teaspoon

Directions:

Lightly roast the coriander, cumin, peppercorns, cloves, fenugreek and allspice berries. Let these cool and grind along with the star anise and cinnamon stick. See cooking with spices for photos and tips on this.

This curry powder is best stored in an airtight jar out of direct sunlight. This blend will last for a while, but I prefer to make a fresh batch every few months.

Click for some Indian style curry powder recipes.

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Until next month,

Jason - Bespoke Spices