Japanese Curry Powder
Rich, mellow, and full of warm, toasty spice—this Japanese curry powder recipe is everything the most popular brand wishes it could be. Quick to make, endlessly versatile, and the key to ridiculously good homemade curry.
Servings: 115 grams
Calories: 1kcal
Cost: $1.25
Equipment
- Spice grinder
Ingredients
- ½ teaspoon fennel seeds
- ½ teaspoon cumin seeds
- ½ teaspoon black peppercorns
- ½ teaspoon whole cloves
- ½ teaspoon fenugreek seeds
- 1 tablespoon coriander seeds
- 1 tablespoon turmeric
- ¾ teaspoon dried ground ginger
- ½ teaspoon cinnamon
- ½ teaspoon ichimi togarashi or half as much cayenne pepper
- ¼ teaspoon ground cardamom
Instructions
- Toast the fennel seeds, cumin seeds, black peppercorns, cloves, fenugreek seeds, and coriander in a dry pan over medium heat, stirring frequently for 3 minutes until fragrant.
- Turn off the heat and add the remaining powdered spices to the pan. Let sit for a few minutes to toast gently as the pan cools.
- Transfer the mixture to a spice grinder or high-speed blender and grind to a fine powder.
- Store in an airtight container.
Notes
🔥 Whole Lotta Spice:
Pre-ground spices fade fast, but whole spices lock in their essential oils for a deeper, more fragrant curry powder. A little extra effort, way bigger payoff.
🥶 Chill Before the Grind:
Toasted spices smell incredible, but patience pays off—give it extra time to cool before grinding. Hot spices = clumps, and nobody wants that.
🌶 Feel the Burn (or Don’t):
Love a slow warmth or a full-on fire? Adjust the chili powder or dried chilies to hit just the right level of heat for your taste.
Nutrition
Calories: 1kcal | Carbohydrates: 0.1g | Protein: 0.02g | Fat: 0.02g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.01g | Sodium: 0.2mg | Potassium: 3mg | Fiber: 0.1g | Sugar: 0.003g | Vitamin A: 3IU | Vitamin C: 0.03mg | Calcium: 1mg | Iron: 0.1mg