Jamaican Curry Powder- Perfect blend of homemade Curry Powder. Quick, easy, no additives 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 overpowering 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. I 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 most Jamaican, not all Jamaican curry powder tho, are bright yellow from lots of turmeric, dried scotch bonnet pepper (a childhood favorite) and it always includes 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 spice goes in your blend.
Also, do you want it to be salty or no salt at all? Spicy or Less Spicy? I always leave out the salt. So feel free to adjust it to suit your tastebuds.
Make it yours!!!
Recipes Using This Curry Powder
More Homemade Seasonings To Try
Watch How To Make It
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Jamaican Curry Powder
Ingredients
- 2 1/2 tablespoon turmeric ground
- 1 tablespoon coriander seeds ground
- 1 tablespoon cumin seeds
- 2 tablespoon all spice
- 2 tablespoon ginger ground
- 2 tablespoon yellow mustard seeds dry
- 2 tablespoon fenugreek seeds ground
- 1 1/2 teaspoon black pepper (you can use white pepper)
- 1 whole clove dried, (use about 1/4 teaspoon ground)
- 1 teaspoon nutmeg ground, (optional)
- 1/2 teaspoon scotch bonnet peppe ground, (you can use cayenne pepper)
Instructions
- 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.
SFHibiscus says
Super yummy, slow cooking at it’s best! The flavors blended so nicely, savory, filling, delicious!
Immaculate Bites says
Thank you 🙂
Donal O/donovan says
excellent
Immaculate Bites says
Thank you, Donal!
Immaculate Bites says
Yay! Thank you! 🙂
MA says
I know this is for people making their versions at home. I don’t have all the spices to make it. Do you recommend any specific stpre brands that are close in taste ?
ImmaculateBites says
chief curry powder would work or madras curry powder.
BARB says
I wanted to try and make your curry powder . I have ground coriander and ground cumin and dry mustard powder.Can I use these and if so what quantities would I use Instead of the seeds? I like spices but not heat how do I adjust recipes accordingly?
ImmaculateBites says
Equal amounts would work just Fine.
Mark Burns says
I made this two weeks ago and used it in a vegan dish (curried chickpeas). Everything turned out amazing! The spice had the right amount of kick and overall flavor. I’m looking forward to using this again.
ImmaculateBites says
Awesome! Thanks
Kay B. says
My husband loved this curry so very much. Toasting the seeeds before grinding really does change the boldness. This has become a staple in my house.
ImmaculateBites says
YAY! Thanks for the feedback.
Anita Targett says
I was wondering how much of this mix do you add to make a curry.
ImmaculateBites says
I usually use at least 3 Tablespoons . It is a matter of preference.
Jay Frank says
Hello, is the allspice measurement for seeds or ground?
ImmaculateBites says
Hello ! It is for seeds.
George says
How many teaspoons of this curry mix would I use to make 1 lb of mince curry
ImmaculateBites says
You can use a 1:1 ratio, George.
Lotte says
I made this spice blend today to cook an enormous pot of curry goat for the first time, and it was perfect! I will definitely be saving this recipe to use again, the proportions were perfect and smelled beautiful.
ImmaculateBites says
YESS!
Tayo says
Hi just to clarify when you reference ground cumin seeds. Is the measurement of 1tb for the seeds or the amount needed once grounded. Thanks
ImmaculateBites says
Hello ! It is the measurement for the whole seeds .
Monique T says
I don’t usually leave recipe reviews but this right here is my favorite. I have difficulty with the smell of store bought curry and this smelled fantastic! Tasted as such and my family loved it. Five Stars
Imma Adamu says
Thank you so much, Monique! I sincerely appreciate your feedback!
Monique T says
I don’t usually leave recipe reviews but this right here is my favorite. I have difficulty with the smell of store bought curry and this smelled fantastic! Tasted as such and my family loved it.
Desiree Barnhart says
Hmmmm if you don’t have the seeds and only have the grounded spice how would the measurements change ?
ImmaculateBites says
Keep the same measurements . It would work out just fine.
Bridget says
I was having difficulty finding a Jamaican curry blend in Alaska, but then I found this. I will never buy a Jamaican curry blend again! Thank you!
Bridget says
Put an Alaskan spin on this and made it with ground moose – it was delicious! Thank you for a fantastic recipe!
Bridget says
Sorry – meant to put that in the minced curry recipe!
Steffi says
Hi Imma,
I’m wondering what is the difference in ingredients if i wanted to make a Guyanese curry? I know the storebought ones are all so different, Jamaican, Guyanese, Trinidadian, East Indian (and there probably by region). My partner is half Guyanese and so his mom would use this Guyanese curry but now i can’t find it anymore where I live. If you know what the difference is i’d love to try making my own. 🙂
April says
Why do you have to ground the spices again if everything is already ground? Is it to release the flavours?
ImmaculateBites says
Hi April. This would only apply if you have the unground spices at hand.