Curry is a way of cooking all throughout S.E. Asia

India, Sri Lanka, Indonesia, Malaysia and Thailand are well known for their curries and each region will have small variations to make it uniquely theirs
This recipe is for the Indian spice blend that is known around the globe.
It is sweet, roasted and spicy in the right proportions – Curries can be fiery or delicate with a complex body.
If you are new to seasoning food with curry spice blend, or want to know more about it download our spice eBook

Get our Spice eBook BELOW to get full instructions on how to use this easy spice blend!
Inside is a recipe for a delicious Lamb and green pea curry

PLUS get 5 other spice blend recipes and instructions
Lemon Pepper
best measuring cups
Also included in the Ebook :
An amazing discount code to buy our Stainless steel measuring Cups and Spoons – This will ensure accuracy when making your spice mix

The name curry is a derivative from an Indian/Tamil word “Kari” that means sauce.
Curries were originally seasoned with black and white peppercorns instead of chilies and it wasn’t until the late 1400’s that chilies came to India.
Christopher Columbus discovered this spice in Mexico and bought it back to Spain and Portugal where its popularity took off. It was then taken to the rest of the world and now India is the largest producer of chilies for the rest of the world.
A standard Indian curry recipe is usually made with coriander, cumin, turmeric, ginger, cloves and then pepper and chilies are added to give heat if required. In India, families have their own recipes for curry spice blend, as well for Garam Masala. Garam Masala is a spice blend with stronger and sweeter body and is typically found in Northern India.
Curry is used to season soups, meat, eggs and vegetables. It is versatile and lovely with complex notes. Nowadays, this spice still carries many Indian culinary aromas, however with an adaption to the contemporary international culinary

Indian Curry Spice Blend


  • 2 tablespoons Cumin powder
  • 2 tablespoons white pepper powder
  • 2 tablespoons Coriander powder
  • ¼ cup Turmeric powder
  • 1 teaspoon Ginger powder
  • 1 tablespoon Dry mustard
  • 1 teaspoon Black pepper powder
  • 1 teaspoon Cinnamon powder
  • 1/3 teaspoon Cardamom powder
  • ½ teaspoon Cayenne pepper
  • ½ teaspoon clove powder


  1. Mix all elements together and use to flavour your food
  2. Store in a spice jar

For Accurate measurementsbest measuring cups

Consider buying Cooking Gods Stainless Steel Measuring Cups and Spoons
A link to the set with a sweet discount is included in the Ebook listed above.

How to store your blends

  • Keep away from heat, moisture, and direct sunlight.  Avoid storing over the stove, dishwasher, sink or near a window. These elements will reduce flavour intensity and can also introduce moisture to your blend storage containers.
  • Always close spice containers tightly after each use.

How to Optimize Freshness

  • Spices and herbs that are whole, will maintain their freshness longer than those that are ground.
  • Spices and herbs do not spoil as such but they do lose their strength. Old and weak seasonings will not deliver the taste they should.
  • Spices and herbs will keep for a long time if they are stored in airtight bottles.  The shelf life of properly stored spices and herbs is approximately 4 years for whole spices, 2-3 years for ground spices and 1-3 years for leafy herbs or when using dried peel.
  • To see if your spices and herbs are still fresh – Check the look, smell and taste.  A visual check for color fading is a good indicator of flavour loss.  Taste and smell your spices and herbs; if a fresh odor or taste is not apparent, they need to be replaced.
  • Do not sprinkle spices and herbs directly from the bottle over steam.  Steam introduced into the bottle will hasten the loss of flavour and aroma.  Steam will also result in the spices clumping together.
  • Make sure your measuring spoon is completely dry when you dip it into the bottle. Moisture introduced into the bottle will also result in caking and flavour loss.

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