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Home / Types / Caribbean

Jamaican Curry Powder

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Author: Imma Published:1/12/2016Updated:10/12/2021
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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.

Jamaican Curry Powder

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.

Jamaican Curry Powder

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.

Jamaican Curry Powder

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.

Jamaican Curry Powder

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

  • Curry Chicken Recipe
  • Chickpea Curry
  • Curried Goat
  • Jamaican Oxtail Stew
  • Curry Fish
  • Ground Beef Curry

More Homemade Seasonings To Try

  • Creole/Cajun Seasoning
  • Taco Seasoning
  • Italian Seasoning
  • Poultry Seasoning
  • Jerk Seasoning
  • Steak Seasoning
Jamaican Curry Powder

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Jamaican Curry Powder
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Jamaican Curry Powder

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.
4.94 from 15 votes
Prep: 10 mins
Total: 10 mins
Carribean, Jamaican

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.

Nutrition Information:

Serving: 1serving| Calories: 7.5kcal| Carbohydrates: 0.85g| Protein: 0.8g (2%)| Fat: 0.8g (1%)| Saturated Fat: 0.8g (5%)| Fiber: 0.8g (3%)| Vitamin A: 5.5IU| Vitamin C: 1mg (1%)| Calcium: 8.9mg (1%)| Iron: 1mg (6%)
Author: Imma
Course: Condiment, Condiments
Cuisine: Carribean, Jamaican
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Comments & Reviews
  1. SFHibiscus says

    Posted on 6/19 at 4:14PM

    5 stars
    Super yummy, slow cooking at it’s best! The flavors blended so nicely, savory, filling, delicious!

    Reply
    • Immaculate Bites says

      Posted on 6/21 at 1:45AM

      Thank you 🙂

      Reply
      • Donal O/donovan says

        Posted on 7/13 at 9:08AM

        5 stars
        excellent

      • Immaculate Bites says

        Posted on 7/14 at 2:58AM

        Thank you, Donal!

    • Immaculate Bites says

      Posted on 6/21 at 2:04AM

      Yay! Thank you! 🙂

      Reply
  2. MA says

    Posted on 4/3 at 11:16AM

    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 ?

    Reply
    • ImmaculateBites says

      Posted on 4/6 at 4:15AM

      chief curry powder would work or madras curry powder.

      Reply
  3. BARB says

    Posted on 2/21 at 8:38AM

    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?

    Reply
    • ImmaculateBites says

      Posted on 2/23 at 6:40PM

      Equal amounts would work just Fine.

      Reply
  4. Mark Burns says

    Posted on 1/24 at 8:02AM

    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.

    Reply
    • ImmaculateBites says

      Posted on 1/24 at 5:49PM

      Awesome! Thanks

      Reply
  5. Kay B. says

    Posted on 1/22 at 3:51PM

    5 stars
    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.

    Reply
    • ImmaculateBites says

      Posted on 1/24 at 6:00PM

      YAY! Thanks for the feedback.

      Reply
  6. Anita Targett says

    Posted on 1/14 at 11:04PM

    I was wondering how much of this mix do you add to make a curry.

    Reply
    • ImmaculateBites says

      Posted on 1/16 at 9:01AM

      I usually use at least 3 Tablespoons . It is a matter of preference.

      Reply
  7. Jay Frank says

    Posted on 12/7 at 6:18PM

    Hello, is the allspice measurement for seeds or ground?

    Reply
    • ImmaculateBites says

      Posted on 12/8 at 2:11PM

      Hello ! It is for seeds.

      Reply
    • George says

      Posted on 12/21 at 10:17PM

      How many teaspoons of this curry mix would I use to make 1 lb of mince curry

      Reply
      • ImmaculateBites says

        Posted on 12/22 at 12:52PM

        You can use a 1:1 ratio, George.

  8. Lotte says

    Posted on 12/4 at 2:28PM

    5 stars
    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.

    Reply
    • ImmaculateBites says

      Posted on 12/6 at 6:02AM

      YESS!

      Reply
  9. Tayo says

    Posted on 11/29 at 6:03AM

    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

    Reply
    • ImmaculateBites says

      Posted on 11/29 at 6:54AM

      Hello ! It is the measurement for the whole seeds .

      Reply
  10. Monique T says

    Posted on 11/17 at 12:58PM

    5 stars
    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

    Reply
    • Imma Adamu says

      Posted on 11/18 at 3:21AM

      Thank you so much, Monique! I sincerely appreciate your feedback!

      Reply
  11. Monique T says

    Posted on 11/17 at 12:58PM

    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.

    Reply
    • Desiree Barnhart says

      Posted on 2/27 at 10:49AM

      Hmmmm if you don’t have the seeds and only have the grounded spice how would the measurements change ?

      Reply
      • ImmaculateBites says

        Posted on 2/28 at 10:53AM

        Keep the same measurements . It would work out just fine.

  12. Bridget says

    Posted on 10/30 at 2:21PM

    5 stars
    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!

    Reply
  13. Bridget says

    Posted on 10/30 at 2:17PM

    5 stars
    Put an Alaskan spin on this and made it with ground moose – it was delicious! Thank you for a fantastic recipe!

    Reply
    • Bridget says

      Posted on 10/30 at 2:19PM

      Sorry – meant to put that in the minced curry recipe!

      Reply
  14. Steffi says

    Posted on 5/2 at 3:13PM

    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. 🙂

    Reply
  15. April says

    Posted on 4/21 at 5:19PM

    Why do you have to ground the spices again if everything is already ground? Is it to release the flavours?

    Reply
    • ImmaculateBites says

      Posted on 4/22 at 8:31PM

      Hi April. This would only apply if you have the unground spices at hand.

      Reply
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