The exotic flavor of the islands…
Curry powder is a seasoning staple around the world, and different regions often have different takes on the popular spice blend. Jamaican curry powder is a perfect case in point. It’s the exotic flavor behind Jamaican curry chicken and beef, brought to life by the addition of allspice, mustard seeds, and star anise to many traditional curry spices.
Cayenne pepper provides a fiery spark to the spice mix too. You can control that, adding more or less to get your desired heat level. This is a delicious spice mix not only for traditional Jamaican curries – try it too as a fresh fruit topping, especially on tropical fruit like pineapple and mango. It’s pure yum.
Fiery Jamaican Curry Powder
- 1/4 cup coriander seeds
- 2 star anise
- 2 tablespoons ground turmeric
- 2 tablespoons cumin seeds
- 2 tablespoons yellow mustard seeds
- 1 tablespoon black peppercorns
- 1 tablespoon allspice berries
- 1 tablespoon fenugreek seeds
- 1/2 teaspoon cayenne pepper powder
- Toast all whole spices (not the ground turmeric and cayenne pepper powder) in a pan over medium-low heat for approximately 6 to 8 minutes (or until aromatic). Stir often to keep the spices from burning.
- Transfer the whole spices to a spice grinder or mortar. Grind the spices using the grinder or mortar and pestle until they are ground fine into a powder.
- Add the cayenne pepper and turmeric powder. Blend it into the curry seasoning.
- Use the curry powder immediately or store in an airtight container for up to three months.
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