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Curry Spice Blend

Scott Phillips

Yield: Yields about 2 tablespoons.


  • 1 tsp. cumin seeds
  • 1 tsp. coriander seeds
  • 1/2 tsp. caraway seeds
  • 1/2 tsp. black peppercorns
  • 2 allspice berries
  • 2 whole cloves
  • 1/4 tsp. cardamom seeds
  • 1 Tbs. ground turmeric
  • 1/4 tsp. cayenne

Nutritional Information

  • Nutritional Sample Size based on one serving
  • Calories (kcal) : 45
  • Fat Calories (kcal): 20
  • Fat (g): 2
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 0
  • Sodium (mg): 45
  • Carbohydrates (g): 8
  • Fiber (g): 3
  • Protein (g): 1


  • Put the cumin, coriander, caraway, peppercorns, allspice, cloves, and cardamom in a spice mill or coffee grinder and grind to a fine powder. Transfer the ground spices to a small bowl, stir in the turmeric and cayenne. If making ahead, store tightly covered, away from heat and light.


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