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Curry Spice Blend

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Yields about 2 tablespoons.

  • by Ben Barker, Karen Barker from Fine Cooking
    Issue 64

  • 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

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.

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

Photo: Scott Phillips

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