Crossroads Curry Powder

Store-bought curry powder can’t touch this.

When you grind whole spices yourself, you unlock oils and aromas that have been locked inside those seeds and pods, waiting for their moment.

Toast coriander seeds, peppercorns, cloves, cumin, cardamom, fennel, and fenugreek in a dry pan until they smell like heaven, then blitz them with turmeric, ginger, cayenne, and chili powder.

What you get is a curry powder that’s warm, complex, and completely alive.

Spice Tips

• A coffee grinder dedicated to spices works better than a blender for small batches. Label it so you don’t accidentally make cumin-flavored coffee.
• Toast whole spices in a dry skillet over medium heat, shaking constantly, until fragrant (about 2 minutes). Don’t let them smoke.
• Store in an airtight container away from light. Freshly ground curry powder stays potent for about 3 months.
• Double or triple the recipe and gift jars to friends. They’ll think you’re a wizard.