My Go To Curry Blend

I am a huge fan of the herbal expert, Rosemary Gladstar. I often turn to her work and teachings for both knowledge and inspiration in how to use herbs and spices in teas, tinctures and simple recipes. This powerful spice-centric recipe is an adaptation of one of her original recipes. It’s full of spices delivering robust aromatic flavor and, as you now know, will also talk to your genes!

curry blend spices in bowls

Grab These Spices

1 tablespoon coriander seed*

1 tablespoon cumin seed*

1 tablespoon turmeric

1/2 tablespoon black mustard seed (you can use yellow if you cannot find black)

1/8 to 1/4 tablespoon red chili pepper flakes

1/2 tablespoon fennel seed*

1/2 tablespoon ground ginger

* You can use pre-ground forms of these spices, however the whole form is fresher and more fragrant


Now do this

  1. If spices are in their whole (root/seed) form, grind them into a fine powder using a mortar and pestle, or a spice (coffee) grinder

  2. Store ground powder in an airtight container or freeze (best to preserve flavor)


Notes

When using this curry blend, I often punch up the flavor with a little salt (when finishing the dish) and/or some grated citrus zest. Don't be afraid to play around a little to bring out the flavors!

You can use the blend as is, or for better results, heat 2-3 teaspoons in a dry skillet until fragrant, then add 1/8-1/4 cup oil to infuse the spices. Then incorporate this infusion into your dish. Alternatively, incorporate 2-3 teaspoons into 1/4 or more of coconut milk.