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Curry powder


Whole Spices:

  • 1 black cardamom pod
  • 6 green cardamon pods
  • 4 cloves
  • 1 tablespoon fennel seeds
  • 1.5 inch piece of cinnamon
  • 3 red dried chillies (We recommend Kashmiri chillis for this recipe)
  • 3 tablespoons whole coriander seeds
  • 3 tablespoons whole cumin seeds
  • 1/2 tablespoons peppercorns

Ground spices:

¼ teaspoon asafoetida (can use garlic powder as a substitute)
1 teaspoon turmeric powder


  1. Heat a small dry frying pan over a medium heat and then add all the whole spices. Toast, stirring until they begin to brown and release their aroma and natural oils (about 30-40 seconds). Let cool completely
  2. Transfer to the BLACK+DECKER® kitchen wand™ spice grinder attachment and grind to a fine powder.
  3. Once ground, add the asafoetida and turmeric to a bowl with the ground spices and mix.
  4. Store in a jar in a cool, dark place for up to 6 months.