Curry Blends
Curry the spice can be confusing. You see it in the store as a golden powder, but it doesn’t come from a single plant. It’s actually a blend—a mix of different spices like turmeric, cumin, coriander, and sometimes fenugreek or chili powder. No two curry powders are exactly the same.
The name “curry” doesn’t come from a spice plant either. It likely comes from the Tamil word kari, which means “sauce” or “relish.” British colonists picked up the word and used it to describe the spicy dishes they found in India. Then they tried to bottle that flavor. Curry powder was born.
Curry powder isn’t something most Indian cooks traditionally use. They mix their own spices depending on the dish. But the pre-made version became popular in the West as a shortcut to Indian flavor.
You’ll find curry powder in all kinds of recipes now—soups, stews, sauces, even salad dressings. It’s warm, earthy, and a little bit peppery. Sometimes it’s mild, sometimes it packs a kick.
If you’ve ever wondered what curry powder really is, or how to use it beyond just tossing it in a pot, you’re in the right place. Let’s take a closer look at what makes this spice blend so special.
Ingredients You'll Find in Curry Blends
| Ingredient | Taste | Aroma | What It Adds to the Blend |
|---|---|---|---|
| Bay Leaf | Herbal, mildly bitter | Woody, slightly floral | Provides aromatic background flavor |
| Black Pepper | Hot, biting | Sharp, piney | Adds a dry, lingering heat |
| Cardamom | Sweet, lemony | Fragrant, spicy-sweet | Gives floral lift and complexity |
| Chili Powder | Hot, sharp | Spicy, smoky (varies by type) | Controls the heat level and adds punch |
| Cinnamon | Sweet, woody | Warm, aromatic | Adds a warm, mellow sweetness |
| Clove | Intensely warm, slightly bitter | Sharp, aromatic | Deepens the blend with bold spice |
| Coriander | Citrusy, mild | Fresh, floral | Brightens the blend and balances heavier spices |
| Cumin | Warm, slightly smoky | Pungent, nutty | Adds depth and a toasty, earthy note |
| Curry Leaves (dried or ground) | Savory, slightly bitter | Nutty, citrusy | Adds a signature South Indian flavor |
| Fenugreek | Slightly sweet, nutty, bitter | Maple-like | Gives a sweet-savory background note |
| Garlic (dried) | Pungent, savory | Strong, sulfurous | Brings umami and depth |
| Ginger | Spicy, peppery | Sharp, fresh | Adds heat and liveliness to the mix |
| Mustard Seeds | Sharp, tangy | Nutty when toasted | Brings a mild pungency and texture |
| Nutmeg | Sweet, nutty | Warm, fragrant | Softens bitter notes, adds roundness |
| Turmeric | Earthy, slightly bitter | Warm, musky | Gives curry its golden color and grounding base |
How to Prepare Your Own Curry Blend
Choose Your Base Spices – Start with core spices found in most curry blends:
- 2 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground turmeric
Add Supporting Flavors – Layer in spices for depth and warmth:
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground black pepper
- ½ tsp ground cloves or allspice
Add Heat (Optional) – Adjust to your preference:
- 1 tsp chili powder (mild)
- 1 tsp cayenne pepper (hot)
- Or skip for a mild blend.
Add a Touch of Sweetness or Uniqueness (Optional)
- ½ tsp ground cardamom or nutmeg
- ¼ tsp ground fenugreek for a maple-like note
Mix Thoroughly – Place all spices in a small bowl or jar. Mix with a spoon or shake until evenly combined.
Store Properly – Transfer to an airtight container. Keep it in a cool, dark place. It stays fresh for up to 6 months.
Use in Cooking – Start with 1–2 tablespoons per dish, and adjust to taste.
Making Your Own Curry Powder from Scratch
Here are a couple of recipes for making your own curry powder or garam masala. Remember that there are hundreds, if not thousands, of different recipes for these spice blends, so feel free to experiment.
The traditional procedure for making a curry powder or garam masala is always the same. Put all the whole spices except granulated ones in a dry skillet over medium-low heat.
Cook the spices for several minutes, stirring constantly, until the spices have darkened a shade or two and are fragrant. Don’t turn up the heat; this must be done slowly to toast the spices through without burning the outsides.
Pour the spices on a paper towel to cool.
Once cooled, grind all the spices together in a mortar and pestle. Stir in any ground or granulated spices after grinding. Use immediately or cover tightly and keep in a cool, dark place for 3-6 months.
Of course, grinding spices by hand using a mortar and pestle is time-consuming, and you might not end up with as fine a grind as you might like. Fortunately, you can get very good results using a spice grinder or a bladed (not burr) coffee grinder.
If you are a true purist, by all means, use a mortar and pestle, but if you want all of the flavor with less fuss, it is perfectly fine to use an electric grinder.
If you come across a recipe for a spice blend that calls for all ground spices, you can still bring some depth to the flavor by toasting in a dry skillet for 2-3 minutes; just be very careful since ground spices will burn quickly.
Mild Curry Powder
Ingredients:
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 2 teaspoons ground turmeric
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon mustard seed
- 1/2 teaspoon ground ginger
Madras Curry Powder (Fairly Hot)
Ingredients:
- 1 tablespoon coriander seeds
- 1 tablespoon turmeric
- 3 small dried hot chilies
- 2 teaspoons cumin seed
- 2 teaspoons fenugreek seeds
- 2 teaspoons salt
- 1 teaspoon fennel seed
- 1 teaspoon mustard seeds
- 3 whole cloves
- 1 inch piece of cinnamon
- ½ teaspoon granulated garlic
Garam Masala
Ingredients:
- 2 tablespoons cumin seeds
- 2 tablespoons coriander seeds
- 2 tablespoons cardamom seeds
- 2 tablespoons black peppercorns
- 1 (3-inch) stick cinnamon, broken up
- 1 teaspoon whole cloves
- 1 teaspoon grated nutmeg
Homemade curry blends and garam masala made with whole spices will almost always be more flavorful than a purchased product. This is because ground spices lose their flavor much more rapidly than whole, and you cannot control how long a powder has sat on a store shelf.
If you want to purchase your curry powder and garam masala, I suggest you find a brand sold in dark jars or, better yet, metal tins, as exposure to light can rapidly degrade the essential oils in the spices.
If you are lucky enough to have an Asian, Indian, or Pakistani grocery in your area, buy your curry powders and spice blends there, as there will be a higher turnover rate, and the spices are likely to be fresher than at your local “regular” grocery store.
Curry Leaves & Turmeric
Curry leaves come from the curry tree and are used in many Indian dishes, much like bay leaves are used in Italian cooking. Curry leaves taste slightly bitter and a bit like citrus, but their flavor is short-lived.
Dried curry leaves have very little flavor, so very rarely will you find them listed as an ingredient in commercially produced curry powders. If you can find fresh, bright green curry leaves, you can add them to a curry whole or chopped, or they can be ground into a spice mix that you will use immediately.
Many commercially produced curry powders are somewhat yellow, to one degree or another. This is due to the use of turmeric in the blends. The more turmeric, the more yellow the curry.
By itself, turmeric is used not only for its earthy and slightly bitter flavor but also for its brilliant yellow color (in small amounts, it is even substituted for saffron”” for the color more than the flavor). Because of its vibrant hue, turmeric is often used as a coloring agent in other food products, ranging from yogurt to popcorn seasoning to cookies.
Different Names of Curry Blends?
| Name of Curry Blend | Typical Ingredients | Country of Origin | Common Uses |
|---|---|---|---|
| Garam Masala | Coriander, cumin, cardamom, cloves, cinnamon, nutmeg, black pepper | India | Sprinkled at the end of cooking to enhance flavor in curries, lentils, and meats |
| Madras Curry Powder | Turmeric, coriander, cumin, fenugreek, chili powder, garlic, mustard seeds | India (British influence) | Used in spicy meat or vegetable curries and sauces |
| Thai Red Curry Paste | Dried red chilies, lemongrass, galangal, garlic, shallots, shrimp paste, kaffir lime | Thailand | Simmered with coconut milk for chicken, beef, or tofu dishes |
| Thai Green Curry Paste | Green chilies, lemongrass, galangal, garlic, Thai basil, shrimp paste | Thailand | Used in coconut-based curries with vegetables or seafood |
| Japanese Curry Powder | Turmeric, coriander, cumin, ginger, cinnamon, fenugreek, cloves, cardamom | Japan (influenced by British curry) | Used in roux for Japanese curry rice (kare raisu), served with meat and vegetables |
| Berbere | Chili peppers, garlic, ginger, fenugreek, coriander, cinnamon, allspice | Ethiopia | Used in meat stews like Doro Wat and lentil dishes |
| Ras el Hanout | Cardamom, cumin, clove, cinnamon, nutmeg, turmeric, mace, paprika | Morocco | Used in tagines, rice dishes, and stews |
| Jamaican Curry Powder | Turmeric, allspice, coriander, fenugreek, mustard seed, Scotch bonnet (fresh) | Jamaica | Used in chicken, goat, or seafood curries; often includes fresh chilies for heat |
| Vindaloo Masala | Chili powder, cumin, cinnamon, paprika, garlic, vinegar powder | India (Goan-Portuguese influence) | Used in spicy pork or chicken vindaloo dishes with vinegar-based sauces |
| Sri Lankan Curry Powder | Coriander, cumin, fennel, cinnamon, curry leaves, cardamom, cloves | Sri Lanka | Used in meat and fish curries; sometimes roasted before use for deeper flavor |
9 Responses
This is a fabulous primer. I love curry and am always looking to learn more about it. Thanks for the comment, I’m going to link to this from my curry potato recipe. Will
Thanks for the exact measurements for garam masala spice. I have tried a few varieties but they have always been weak.
I too thank you for the exact measurements as I cook for people that really know what is authentic and what is not!
herbs and spices can really make any food so tasty and yummy
Your instructions say “Put all the whole spices except in a dry skillet over medium low heat.” Except what? I’m guessing dried hot chilis or cloves?
Thanks, Marry
Mary, I think I meant to say “except granulated spices” like salt and pepper that you would add later. Also, I wouldn’t toast the cinnamon but grind that separately and add that to the mixture after the other toasted ingredients are ground. The best advice I can give is to experiment and see what combination works best for you and your own personal tastes. Hope this helps.
A friend recently asked if I liked curry. I told her I don’t know I’ve never had it before. Thanks for this great explanation. I understand now, if I use even black pepper in cooking it’s not going to get eaten…these spices sound good to me but it would never never be accepted in my family. I’ll stay up late and make my own.
Very well explained. Very useful info. Thank you,
You are very welcome Deepu. Thank you for contacting me.