Spice Descriptions and Uses

Curry Powder


These blends are known as masalas (spice mixtures) in India. Masalas may contain various types and proportions of the following spices: cloves, cinnamon, nutmeg, turmeric, ginger, pepper, coriander, cumin, fenugreek, mustard, fennel, cardamom, celery seeds and chillies and more. Curries may come in powdered or paste form.


The flavour of a particular curry will depend on the specific mix. In addition curries may be mild or hot. The hotter they are, the less flavour that will come through since your taste buds will be preoccupied with the heat. Generally curries have a warm and sophisticated taste that dances around on the tongue as you perceive the various spices in the particular blend. The flavours can include sweet, bitter, sour, salty and warm. Curry blends are generally very aromatic.

How to Use:

Curry blends are generally used in making a sauce for a meat and/or vegetarian dish. The flavours in the curry are enhanced through the cooking process. Sometimes curry is used as a garnish sprinkled over the top of a dish. You can use curry in making stews, soups, sautéed mushrooms, couscous, rice, bulghar, beef, lamb, fish, shrimp, lobster, chicken, meat balls, eggs, pork, veal, duck, salad dressings, bean dishes, breads, sauces, and marinades.


Curry sauce:


Salad dressing:

Devilled eggs :

Beef stew:

1 to 3 teaspoons per cup of curry sauce

1 teaspoon per cup

1/4 to 1/2 teaspoon per cup

1/4 to 1/2 teaspoon per half dozen eggs

1 to 4 teaspoons per pound of meat

Other Info:

Curry blends can be dry roasted before use to bring out the full flavour of each spice in the mixture. You can try this at home by placing some curry powder in a warm skillet and stirring to prevent scorching until the aroma begins to fill the air. Then use as required in your recipe.

Easy Curry Sauce

1/3 cup butter

1/3 cup onion, finely chopped

1/4 cup flour

4 to 5 teaspoons curry powder

2 teaspoons sugar

1 teaspoon salt

1/4 teaspoon ginger

1/4 teaspoon black pepper

2 cups milk

2 teaspoons lemon juice


Melt butter in saucepan over low heat. Add onion. Sauté, stirring occasionally, about 5 minutes until golden. Remove from heat. Combine flour, curry powder, sugar, salt, ginger and pepper. Stir into onion mixture. Return to heat. Add milk slowly, stirring or whisking constantly until mixture begins to simmer. Reduce heat as necessary to maintain a simmer until mixture thickens. Stir in lemon juice. Serve over vegetables and/or meat and or fish.


Curry Powder 1
Amount  Measure Ingredient -- Preparation Method

    1      teaspoon      poppy seeds
    1/2  teaspoon      ground cloves
    1      teaspoon      white pepper
    1      tablespoon    tumeric
    1      tablespoon    ground cumin
    2      teaspoons     ground mace
    2      tablespoons   ground coriander
    1      tablespoon    ground ginger
    2      teaspoons     ground cardamom
    1      teaspoon      chili powder
    1      teaspoon      mustard seed
    1/2  teaspoon      ground fenugreek
 Combine all ingredients and store in air tight container.

Curry Powder 2
     1/2 ts Ground clove
     1/2 tb Ground cinnamon
       1 tb Fennel seed
     1/2 tb Dill seed or 1 tb -Dried dill leaves
       1 tb Turmeric
       1 tb Whole coriander
       1 tb Cayenne pepper (or dbl amt)
     1/2 ts Powdered ginger
     1/2 ts Ground saffron
     1/2 ts Celery seed
       1 tb Dried fenugreek
     1/2 tb Mustard powder
       1 ts Cumin seed
       4    Bay leaves
   PLACE ALL INGREDIENTS in a small blender, processor or electric coffee
   grinder and process to a powder. Store in an airtight container.
   Makes 1/2 Cup

Curry Powder 3
Yield: 5 servings
     3/4 c  Coriander seeds                 1 1/2 ts Ground cloves
     3/4 c  Mustard seeds                       1 tb Crushed red pepper flakes
     1/4 c  Fennel seeds                    1 1/2 ts Fresh ground black pepper
       2 tb Celery seeds                       15    Coins dried ginger
       2 tb Ground mace                         3    Cloves dried garlic
       2 tb Ground turmeric               
   1>. Position rack in lower third of the oven. Preheat to 300 deg.F 2>.
   Combine coriander, mustard, cumin, fennel, celery, mace, turmeric annd
   cloves in 11 x 8 x 2 glass baking dish. Stir thouroughly 3>. Bake in
   preheated oven for 30 minutes, stirring occasionally. Cool completely. 4>.
   Stir in the red peeper flakes, dried ginger and dried garlic. 5>. Working
   in small batches, gring mixture finely in a spice mill, coffee grinder,
   mini food processor, or blender (mixture ground in a blender will not have
   as fine a texture). Divide evenly among jars. Seal tightly. Keeps fresh for
   up to 6 months. Makes 5 4-ounce jars.
 Curry Powder 4
         Yield: 1 servings
       3 tb Coriander seeds
       2 tb Cumin seeds
       2 tb Tumeric
       1 tb Mustard seeds
   2 1/2 ts Fennel seeds
       8    Pods cardamon seeds
       8    Cloves
   1 1/2 ts Ground ginger
   1 1/2 ts Black peppercorns
     1/4 ts Freshly grated nutmeg
     1/4 ts Cayenne
   In a bowl, combine all the ingredients.  Spread mixture out on a jelly roll
   pan and toast in a preheated 250 degree F oven for 20 minutes.
   Let cool to room temperature. Pulverize the spice mixture in batches with
   an electric spice or coffee grinder and strain it through a sieve into a
   bowl. The curry powder will keep six months in a tightly sealed jar in a
   cool dark place. Use to season soups and stews. Makes about 1/2 cups.
Curry Powder 5
  Serving Size  : 1   
 Amount  Measure       Ingredient -- Preparation Method
    2       tb           Cumin seeds
    2       tb           Fenugreek
    1 1/2   ts           Mustard seeds
    1       tb           Black peppercorns
      1/2   c            Coriander seeds
    1       tb           Poppy seeds
    1       tb           Ground ginger
    1 1/2   ts           Hot chili powder
      1/4   c            Ground turmeric
   Using a blender, process cumin, fenugreek, mustard,
   peppercorns, coriander and poppy seeds. Add remaining
   spices; process. Store up to 3 months.
Curry Powder 6
Serving Size  : 1   
Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10      whole         black peppercorns
    2      -inch piece   whole cinnamon stick
    1      teaspoon      whole fenugreek seeds -- * see note
      1/2  teaspoon      whole allspice
   10      whole         cloves
      1/2  teaspoon      ground turmeric
      1/2  teaspoon      ground cumin
      1/2  teaspoon      ground nutmeg
 In your blender grind the whole spices together. Add the powdered spices.
 Store in an air-tight container in a dry place.
 YIELD: about 1/4 cup
Serving Size  : 6   
Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   c            Ground Cinnamon
    2 1/2   tb           Ground Coriander
    2 1/2   tb           Ground Tumeric
    3       tb           Ground Cumin
    1       tb           Ground Fenugreek
    2       tb           Dry Mustard
    2       tb           Ground Cardamom
    2       tb           Garlic Salt
    2       tb           Ground Poppy Seeds
    2 1/2   tb           Ground Dried Chilis
    2 1/2   tb           Ground Black Pepper
    1       tb           Ground Ginger
   Sprinkle often with vinegar while blending these
   spices.  This powder may be sealed tightly and stored
   for many months, but it will not give the same rich
   flavour as powders using whole spices and freshly
Curry Powder 8
Serving Size  : 1   
Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      pounds        turmeric -- powdered
    6      pounds        coriander seed -- powdered
    2      pounds        white pepper -- powdered
      1/2  pound         cayenne pepper -- powdered
    2      pounds        jamaica ginger -- powdered
    2      pounds        yellow mustard -- powdered
    1      pound         allspice -- powdered
    1      pound         cardamom -- powdered
      1/2  pound         cumin seed -- powdered
      1/2  pound         cloves -- powdered
 Mix well
Curry Powder 9
Serving Size  : 1   
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 2 1/2  Teaspoons     Fenugreek
 1     Teaspoon      Cardamon Seeds -- * See Note
 3      Tablespoons   Coriander seeds
 1      Tablespoon    Cumin seeds
 1      Tablespoon    Mustard seeds
 6      Cloves/Whole
 1      Cinnamon Stick -- 3 Inch/Thin And broken into pieces                   
 1/4  Teaspoon      Ground mace
 1/4  Teaspoon      Nutmeg -- grated
 1                    Big pinch cayenne
 2      Tablespoons   Turmeric -- ground
  Hot pepper -- toasted and Dried (to taste)
 about 20 pods--cracked with a cleaver to release seeds.
 Preheat oven to 225 degree F.  In a small pan, combine fenugreek,
 cardamom, coriander, cumin and mustard seeds, cloves, and broken cinnamon
 stick.  Bake for 15 minutes, shaking the pan a few times.  Let cool.
 In bowl, combine the toasted spices with the mace, nutmeg, cayenne,
 tumeric and peppers.  Place in a spice mill and grind to a powder.  Store
 in an airtight container.  Makes 1/2 cup of curry powder.

    1 tsp. Ground cinnamon
    1 tsp. Ground cloves
    1 tsp. Fennel seed
    1 tsp. Star anise
    1 tsp. Szechwan peppercorns 

Mix well