Curry Spice Mix

Preparation info

  • Makes About

    3 Tablespoons

    • Difficulty


Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About

You don’t have to make this spice mix; you can simply use 1½ to 2 tablespoons of commercially prepared curry powder, to taste. But by toasting and grinding your own, you’ll have a much more interesting, complex flavor. If you are using just the store-bought variety, also toast that in a dry skillet for more flavor.


  • tablespoons good-quality curry powder
  • 1 teaspoon coriander seeds or ground coriander
  • 1 teaspoon ground cinnamon
  • ½ teaspoon mustard seeds or ground mustard
  • ½ teaspoon allspice berries or ground allspice
  • ½ teaspoon ground turmeric
  • ½ teaspoon freshly grated nutmeg or mace
  • ½ teaspoon cardamom seeds or ground cardamom


Place all the spices in a small, heavy skillet and heat over medium heat, shaking the skillet gently, until the first tiny wisp of smoke appears, 2 or 3 minutes. Cook, stirring constantly with a wooden spoon, until very aromatic and lightly colored, about 2 minutes more. Remove from the heat and let cool briefly; then grind in a spice grinder (unless you are using all preground spices). Place in a jar with a tight-fitting lid and store at cool room temperature for up to 4 months.