Bengal Currie Powder

No. 1

Preparation info

    • Difficulty


Appears in

Modern Cookery for Private Families

By Eliza Acton

Published 1845

  • About

Mix thoroughly the following ingredients after they have been separately reduced to the finest powder and passed through a fine hair or lawn sieve:—


  • 6 oz. coriander seed.
  • 3 oz. black pepper.
  • 1 oz. cummin-seed.
  • oz. fenugreek-seed.
  • ¾ oz. cayenne pepper.
  • 3 oz. best pale turmeric.


Set the powder before the fire to dry, and turn it often; then withdraw it, let it become cold, and bottle it immediately. Keep it closely corked.

Obs.— We cannot think a large proportion of black pepper a desirable addition to currie powder, as it gives a strong coarse flavour; but as it may be liked by persons who are accustomed to it, we give the preceding and the following receipt without varying either: the second appears to us the best.