Vindaloo Masala Powder

A no-doubt spicy curry

Prep Time 5

Servings servings

Calories 10kcal

Ingredients

5 Kashmiri peppers dried, destemmed, and torn
1/4 cup cumin seeds
2 tablespoons black peppercorns
2 teaspoons mustard seeds
1 teaspoon ground turmeric
1 teaspoon cayenne pepper

US Customary - Metric

Instructions

Using a mortar and pestle, spice grinder, or food processor, grind all of the ingredients into a powder.
Use immediately or store in an airtight container. Use for up to two weeks for the best level of freshness.

Notes

This is a basic vindaloo masala powder. It's a perfect base from which to experiment with additional exotic spices. For those wanting a more complex flavor, try adding small amounts of cinnamon, cloves, or cardamom to the mix (to name a few good options).

Vindaloo curry powder is known for being spicy - hence the amount of Kashmiri chilies (and a small amount of cayenne) used. Kashmiri peppers are relatively mild on the Scoville scale (1,000 to 2,000 SHU) but since they are the primary ingredient of this vindaloo powder, the heat will be apparent.

Nutrition