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Jamaican Curry Powder

Learn how to make your very own fragrant Jamaican curry powder using a mixture of ground and whole spices. Use this spice blend to complement and add bold flavours to an array of Caribbean cuisines. It takes no more than 10 minutes to prepare from scratch.
Course Extra
Cuisine Jamaican
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 1 - 2 cups
Calories 80kcal
Author Charla

Ingredients

  • 3 tablespoon of turmeric (21g)ground
  • 1 tablespoon of cumin seeds (6g)
  • 1 tablespoon of coriander seeds (5g)
  • 2½ teaspoon of fenugreek seeds (10g)
  • 2½ teaspoon of black mustard seeds (7.5g)
  • 2 teaspoon of ginger (4g) ground
  • 2 teaspoon of whole pimento berries (10g) all spice
  • 1 teaspoon of thyme (2g) dried
  • 1 teaspoon of black peppercorn (4.5g)
  • 1 teaspoon of nutmeg (2g) ground
  • ½ teaspoon of cinnamon (1g)ground
  • ½ teaspoon of chilli (2.5g)or scotch bonnet powder
  • ¼ teaspoon of garlic granules (0.75g)

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

Video

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.
  • This is the recipe you will need to make your own Scotch Bonnet Pepper Powder.
  • You can definitely play around with the spices if you have a preferred spice that you like more than another. i.e. more chilli, reduce the coriander etc..
  • 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.
  • DO NOT over toast the spices as this will lead to bitter tasting curry powder, once the aroma is released immediately remove it from the stove.
  • 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.

Nutrition

Calories: 80kcal | Carbohydrates: 34g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Sodium: 48mg | Potassium: 757mg | Fiber: 13g | Sugar: 2g | Vitamin A: 607IU | Vitamin C: 18mg | Calcium: 187mg | Iron: 18mg