Jamaican Curry Powder- Perfect blend of Homemade Curry Powder. Quick, easy, no addictives or fillers AND it tastes way better than your store bought brands.
Looking back at my life there has never been a time when I did not have a curry jar in my pantry. It’s always been a pantry staple and something that I use more often than not. My sister and I knew the magic ingredient to make a disastrous stew somewhat edible- Curry spice.
Just a little would evade the awkward glances from everyone at the table. I was petrified when it came to my turn, I would check, double check and triple check, to make sure there was enough in the jar before turning on the gas stove.
Curry is not a single spice, but a unique blend of spices. Which differs greatly in intensity, flavor and heat level from region to region. I have been meaning to make mine now for a while but just kept putting it off. What gave me the extra push is a curry competition I attended. You had a group of participants from different Caribbean Countries with jamming curry Chicken. I mean lip smacking, finger licking curry chicken that would awaken all the sensations in your body. Yes! They were that good.
But the winner had a secret; she made her own curry spice blend. As soon as I tasted it, I knew this was it for me! The seasonings were perfectly balanced- not one over powering the other. Since it was a competition and I was a Judge I had to be very respectable and hold the moaning and groaning..
Curious about curry powder. Want to know the difference between Jamaican curry powder and Indian curry powder. Well, say no more.
There are a few differences between the two. After doing side by side comparison and some digging. You would notice that some most Jamaican, not all Jamaican curry powder are bright yellow from lots of turmeric; dried scotch bonnet pepper (a childhood favorite) and always include allspice, also known as pimentos.
Here, I used cayenne pepper because dried scotch bonnet pepper is not readily available. Since this is homemade I took the liberty of adding nutmeg, which is not typical feel free to leave out or adjust.
This is just my interpretation of this curry spice so switch it up if desired. Making your own homemade spice blend means you control how much of a spice goes in your blend.
Also do you want it to be salty or no salt. Spicy or Less Spicy. I always leave out the salt
Make it yours!!!
- If you can’t find these spices at your local grocery store. Your best bet would be Indian Markets.
- Lightly toasting your spices just before grinding gives it a more complex and bolder flavor.
- 2½ tablespoons ground turmeric
- 1 tablespoon ground coriander seeds
- 1 Tablespoon cumin seeds
- 2 teaspoons All spice
- 2 teaspoons ground ginger
- 2 teaspoons dry yellow mustard seeds
- 2 teaspoons ground fenugreek seeds
- 1½ teaspoons white or black pepper
- 1 whole clove
- 1 teaspoon ground nutmeg (optional)
- ½ teaspoon ground or more (scotch bonnet pepper or cayenne pepper)
- If using whole grain, lightly toast, on low heat, in a fry pan, for about 3-5 minutes, before grinding, just until the spices smell nice and toasty. Then grind in a coffee grinder.
- You may skip the toasting and just grind all the spices. Store in an airtight container for up to 6 months.