🫙 From the Spice Rack

Curry Powder #7

Name: Curry Powder #7
Ingredients: 3 tbsp coriander seeds; 2 tbsp cumin seeds; 2 tbsp tumeric; 1 tbsp mustard seeds; 2 1/2 ts fennel seeds; 8 pods cardamon seeds; 1 1/2 ts ground ginger; 1 1/2 ts black peppercorns

3 tb Coriander seeds 2 tb Cumin seeds 2 tb Tumeric 1 tb Mustard seeds 2 1/2 ts Fennel seeds 8 Pods cardamon seeds 8 Cloves 1 1/2 ts Ground ginger 1 1/2 ts Black peppercorns 1/4 ts ...

sideeasy

Ingredients8 items

Ingredients

3tbsp coriander seeds
2tbsp cumin seeds
2tbsp tumeric
1tbsp mustard seeds
21/2 ts fennel seeds
8pods cardamon seeds
11/2 ts ground ginger
11/2 ts black peppercorns

Directions

1
3 tb Coriander seeds 2 tb Cumin seeds 2 tb Tumeric 1 tb Mustard seeds 2 1/2 ts Fennel seeds 8 Pods cardamon seeds 8 Cloves 1 1/2 ts Ground g
2
Spread mixture out on a jelly roll pan and toast in a preheated 250 degree F oven for 20 minutes
3
Let cool to room temperature
4
Pulverize the spice mixture in batches with an electric spice or coffee grinder and strain it through a sieve into a bowl
5
The curry powder will keep six months in a tightly sealed jar in a cool dark place
6
Use to season soups and stews
7
Makes about 1/2 cups
8
Recipe: Chuck Ozburn in Pok, New York

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