Learn how to make your very own fragrant Jamaican curry powder using a mixture of ground and whole spices. Use this spice blend to compliment and add bold flavours to an array of Caribbean cuisines. It takes no more than 10 minutes to prepare from scratch.
I’m so excited to share this wonderful Jamaican Curry Powder spice mix with you all. It’s aromatic, fragrant and can be made with either whole spices or alternatively you can use ground spices to yield the same results.
All you need is a skillet and coffee/spice grinder (pestle and mortar works too!!) and you’re good to go!!
It only takes no more than 10 minutes to prepare from scratch and suitable for vegan, paleo, whole 30 and gluten free lifestyles.
What is Jamaican curry powder?
In short Jamaican curry powder is an admixture of spices which pertain to Caribbean flavours. A good example of what I am referring to includes thyme, nutmeg, culantro, cinnamon, mace, pimento (all spice) and cloves.
You will find that these herbs and spices tend to be frequently used in island cooking which is what distinguishes Caribbean curry from other corners of the world.
If you want to learn more about my mission in Caribbean cooking check out my Caribbean Foodie 101 post.
We islanders love to use curry powder in stews, meat, soup and even rice dishes.
The difference between Jamaican and Indian curry powder
The answer is very simple. Jamaican/Caribbean people use pre-blended spices with a higher ratio of turmeric. Along with scotch bonnet, thyme and of course the star of the show pimento aka allspice.
On the other hand, Indians don’t use “curry powder” this is a British concept, rather they build their cuisines using individual spices.
Nevertheless, Curry powder is an integral part of the Caribbean culture. It is used to season so many dishes and is now regarded as a pantry staple.
It was brought to the islands by the indented Indians.
A large population of Indian nationals came to the Caribbean as labourers where they ended up making the islands their place of residence as well as importing exotic spices, curries, chutney’s and roti.
Ingredients you will need
- Turmeric: This is the primary ingredient that yield that high yellow hue
- Cumin seeds: Give a bitter (if used in excess) yet warm taste
- Coriander seeds: Warm and aromatic taste. I like to use whole version of this spice where possible.
- Pimento berries (all spice): Common warming spice that’s used in many Jamaican recipes.
- Black peppercorns: Gives a nice kick to the curry powder especially in it’s whole form.
- Ginger/Cinnamon/nutmeg: These are all warming spices that feature in Island cooking
- Mustard/fenugreek seeds: Sweet, spicy and nutty in taste. I used the black mustard seeds but all variations are suitable to use.
- Thyme: Another common Caribbean herb, both fresh or dried work just fine!
- Chilli: Add a subtle hint of heat (not excessively hot though)
Reasons to make your own curry powder
- It’s cost effective and works out cheaper especially if you cook curries dishes often and buy the spices in bulk
- Complete control over what ingredients go into the blend
- The curry powder can be double or tripled at your leisure
- It take less than 15 minutes to prepare the curry powder
- The curry powder can be stored in your pantry for several months
- There are NO fillers, additives, enhancers or preservatives included making it a which more healthier choice than store brought curry
How to make Jamaican curry powder
- Place all of the whole spices in a skillet and proceed to toast them until aromatic
- Allow the spices to cool before pouring them into a spice grinder with the ground spices.
- Mill both the ground and whole spices into a fine powder consistency
Recipe suggestions
I use this spice mix in so many recipes;
Vegan Caribbean Plantain Curry
Caribbean Curried Butter Beans
Caribbean Style Curried Cod
Caribbean Potato Curry
Jamaican Curry Shrimp
Do you have to use whole spices?
No, I used a mixture of whole and ground spices. The depth of flavour from whole spices is far more superior to its ground counterpart especially when toasted.
However, if you cannot obtain whole spices then that’s okay you can still make the recipe using a combination of ground spices.
Is this really hot and spicy?
No. It’s a very mild spice blend but you could always omit the chilli or add more if you are a heat seeker.
What’s the best way to store this spice blend?
I would advise storing in a spice jar or mason jar if you plan to double or triple the batch.
Is there a substitute for Caribbean curry powder?
Honestly, no! There’s not direct substitute due to the unique use specific herbs/spices (pimento, thyme, turmeric, nutmeg) etc.. Indian “curry powder” doesn’t taste the same and often alters the taste of a true Caribbean cuisine even with adaptations/adjustments.
Notes and tips
- Store in a cool/dark place. Spice blends are very potent when made from scratch and in order to lock in that freshness please store away from direct sunlight. Away from heat and moisture too.
- Only make what you need. Don’t go overboard and make large batches if you don’t plan of make plenty of Caribbean/Jamaican cuisines.
- As a general rule of thumb, use within 6 months to a year of preparation.
- Toast the whole spices. If you’re using whole spices then you should toast them before putting them to grind. Toasting helps to really bring out that depth of flavour to no end.
- Grinding the spices. Pulverise your spices in a coffee/spice grinder. If you don’t have one feel free to use a mortar and pestle.
Other spice blends to try
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Jamaican Curry Powder
Ingredients
- 3 tbsp of turmeric ground
- 1 tbsp of cumin seeds
- 1 tbsp of coriander seeds
- 2 1/2 tsp of fenugreek seeds
- 2 1/2 tsp of black mustard seeds
- 2 tsp of ginger ground
- 2 tsp of whole pimento berries all spice
- 1 tsp of thyme dried
- 1 tsp of black peppercorn
- 1 tsp of nutmeg ground
- 1/4 tsp of cinnamon ground
- 1/2 tsp of chilli or scotch bonnet powder
- 1/4 tsp of garlic granules
Instructions
- Place the whole spices in a skillet on medium heat and toast the spices for 2 minutes, stirring and tossing the pan until they release their aroma.
- Allow the spices to cool before combining the ground and whole spices together in a grinder.
- Pulverise the spices into a ground blend.
- Store in a clear container, in a dry place for several months
Notes
- Store in a cool/dark place. Spice blends are very potent when made from scratch and in order to lock in that freshness please store away from direct sunlight. Away from heat and moisture too.
- Only make what you need. Don't go overboard and make large batches if you don't plan of make plenty of Caribbean/Jamaican cuisines.
- As a general rule of thumb, use within 6 months to a year of preparation.
- Toast the whole spices. If you're using whole spices then you should toast them before putting them to grind. Toasting helps to really bring out that depth of flavour to no end.
- Grinding the spices. Pulverise your spices in a coffee/spice grinder. If you don't have one feel free to use a mortar and pestle.
Love how much flavor this adds to dishes! Thanks for the great recipe!
You are welcome
I love making homemade spice mixes. I never knew you could make your own curry powder. You made my day!
No worries! I’m here to help!!
Yum! I love how easy it is to make this spice mix, and how it adds so much flavor to my curries.
Yes! It’s a game changer for sure.
thanks for teaching me how to make Caribbean curry as where I live it would have been impossibile to find.
No problem!
What a great super easy recipe that delivers on flavour!! I love the simplicity of it. I bet it smells great as well when it is toasting. Thanks for a great recipe!
Thank you. The smell is heavenly for sure.