- Garam
masala
- 1
T cumin
- 1
T coriander
- 2
t pepper
- 2
t cardamom
- 1
t cinn
1 t cloves
|
- Mild
curry powder
- 1
T pepper corns
- 1
T cumin
- 1
3" cinn
- ½
T coiander
- 4
cloves
- 1
t cardmom seeds
- 2
t turmeric
¾ t chili pepper seeds
|
- Hot
curry powder
- 1
½ t cumin
- 1
t coriander
- 1
t peppercorns
- 1
t turmeric
- 1
t dried chile
- ¾
t ginger
½ t cayenne
|
- Garam
masala 2
- 1
c coriander seeds
- ¾
c cumin seeds
- ¼
c cr red pepper
- 1
½ t turmeric
- 1
½ t ginger
- 1
½ t peppercorns
- 3
cardamom pods
- ½
t cloves
1" cinn
|
- Curry
2
- 4
½ t coriander
- 2
t turmeric
- 1
¼ t cumin
- 1
t pepper corns
- ½-1
t cr red pepper
- ½
t cardamom seeds
- ½
" cinn
- ¼
t cloves
¼ t ginger
|
- Hot
curry 2
- 4
T coriander
- 1
t fennel
- 1
T +2 t funegreek
- 2
T cardmom
- 1
t cloves
- 1
T + 2 t cumin
- 1
½ t pepper
- 1
T ginger
- 3
T turmeric
1 T cayenne
|
|
|
- Curry
3
- 3
T + 2 t coriander
- 1
t fennel seeds
- 1
T +2 t fenugreek
- 1
T + 2 t cumin
- 1
½ t white pepper
- 5
T turmeric
- ½
t cayenne
1 t cloves
|
-
- Curry
Add-ins
- cloves
- peppercorns
- chili
peppers
- cinn
- cardamom
- coriander
- cumin
- fenugreek
- ginger
- mace
- nutmeg
- allspice
- turmeric
- mustard
seed
- poppy
seed
- anise
bay leaf
|
|
|
- Tips
- Fresh
whole seeds and herbs are best.
Heat in a dry skillet to increase flavor then grind or mortar and
pestle.
- Adjust
for personal taste of course.
|
|
