Trinidad curry powder: A fragrant spice blend for cooking

Ingredients for Trinidad curry powder

• 6 cardamom pods

• 240 g coriander seeds

• 60 g cumin seeds

• 15 ml mustard seeds

• 15 ml fenugreek seeds

• 10–15 curry leaves (optional)

• 60 g whole black peppercorns

• 6 whole cloves

• 80 g ground turmeric

How to make Trinidad curry powder

1. Break open the cardamom pods, remove the seeds, and discard the pods.

2. Place the cardamom seeds, coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, and curry leaves in a heavy frying pan. Toast the spices over medium heat, swirling them for about 5 minutes, until they begin to release their aromas.

3. Transfer the toasted spices to a food processor or spice grinder. Add the peppercorns and cloves, then grind the mixture to a fine powder.

4. Stir in the turmeric until well combined.

5. Store the curry powder in an airtight container. If stored properly, it will keep for at least two months.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.