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Curry Spice Blend

Personally, I’m not a huge fan of pre-blended curry powder you get at the grocer – I don’t feel it gives an accurate “curry” flavor. While it suffices for those who have no idea how to throw together your own blend of spices for a curry flavor, those of you who follow the Primate now have no excuse not to have the best homemade curry this side of the Pacific. This recipe makes about 1/4 C – which is just perfect for several recipes worth! Check out Jo’s Chickpea, Cauliflower, and Kale curry or my Indian-spiced String Beans, not to mention a perfect Autumn delight: Coconut Curry Chickpea Soup!

Ingredients:

1 tsp cumin seed
1 tsp coriander seed
1/2 tsp caraway seed
1/2 tsp fenugreek [optional]
1/2 tsp whole black peppercorn
2 allspice berries
2 whole cloves
1/4 tsp cardamom seed [optional]
1/4 tsp cayenne pepper
1 TBSP turmeric powder

Directions:

Combine all ingredients and grind to a fine powder in spice mill or grinder – or if you’re cool for old-school like me, use a mortar and pestle 😉 . Use in place of ‘curry powder’ called for in ANY recipe!

You want to keep this covered tightly, and away from light and heat. This will make it last longer, so you can have fresh curry flavor at a moment’s notice!

Happy Grinding!

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Here’s the blend for the Creole Spice Blend used in the New Orleans Red Beans and Rice Soup. This makes 1/4 C – the perfect amount necessary for the soup recipe! You could also scale it up, and store in an airtight container for future creole creations.

1 tsp each of fennel seed, coriander seed, whole black peppercorns, dried oregano (if using dried, then increase to 1 TBSP)
1 TBSP paprika
1/2 tsp each of whole white peppercorns (if using pre-ground, use 1.5 tsp), cayenne pepper

Combo all in mortar and pestle, spice mill or grinder. Grind until smooth and uniform. Cover tightly.

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