Jamaican Curry Powder- Perfect blend of homemade Curry Powder. Quick, easy, no additives or fillers AND it tastes way better than your store-bought brands.
Looking back at my life there has never been a time when I did not have a curry jar in my pantry. It’s always been a pantry staple and something that I use more often than not. My sister and I knew the magic ingredient to make a disastrous stew somewhat edible- Curry spice.
Just a little would evade the awkward glances from everyone at the table. I was petrified when it came to my turn, I would check, double-check and triple-check, to make sure there was enough in the jar before turning on the gas stove.
Curry is not a single spice, but a unique blend of spices. Which differs greatly in intensity, flavor and heat level from region to region. I have been meaning to make mine now for a while but just kept putting it off. What gave me the extra push is a curry competition I attended. You had a group of participants from different Caribbean Countries with jamming Curry Chicken. I mean lip-smacking, finger-licking curry chicken that would awaken all the sensations in your body. Yes! They were that good.
But the winner had a secret; she made her own curry spice blend. As soon as I tasted it, I knew this was it for me! The seasonings were perfectly balanced- not one overpowering the other. Since it was a competition and I was a Judge I had to be very respectable and hold the moaning and groaning.
Curious about curry powder. I want to know the difference between Jamaican curry powder and Indian curry powder. Well, say no more.
There are a few differences between the two. After doing side by side comparison and some digging. You would notice that most Jamaican, not all Jamaican curry powder tho, are bright yellow from lots of turmeric, dried scotch bonnet pepper (a childhood favorite) and it always includes allspice, also known as pimentos.
Here, I used cayenne pepper because dried scotch bonnet pepper is not readily available. Since this is homemade I took the liberty of adding nutmeg, which is not typical feel free to leave out or adjust.
This is just my interpretation of this curry spice so switch it up if desired. Making your own homemade spice blend means you control how much of spice goes in your blend.
Also, do you want it to be salty or no salt at all? Spicy or Less Spicy? I always leave out the salt. So feel free to adjust it to suit your tastebuds.
Make it yours!!!
Recipes Using This Curry Powder
More Homemade Seasonings To Try
- Creole/Cajun Seasoning
- Taco Seasoning
- Italian Seasoning
- Poultry Seasoning
- Jerk Seasoning
- Steak Seasoning
Watch How To Make It
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Jamaican Curry Powder
Ingredients
- 2 1/2 tablespoon turmeric ground
- 1 tablespoon coriander seeds ground
- 1 tablespoon cumin seeds
- 2 tablespoon all spice
- 2 tablespoon ginger ground
- 2 tablespoon yellow mustard seeds dry
- 2 tablespoon fenugreek seeds ground
- 1 1/2 teaspoon black pepper (you can use white pepper)
- 1 whole clove dried, (use about 1/4 teaspoon ground)
- 1 teaspoon nutmeg ground, (optional)
- 1/2 teaspoon scotch bonnet peppe ground, (you can use cayenne pepper)
Instructions
- If using whole grain, lightly toast, on low heat, in a fry pan, for about 3-5 minutes, before grinding, just until the spices smell nice and toasty. Then grind in a coffee grinder.
- You may skip the toasting and just grind all the spices. Store in an airtight container for up to 6 months.
Jay Jay says
i am a bit confused. i am looking at creating 20-tsp of the curry powder. I aim to use the whole spice where I can. It says in the recipe to use 0.49 whole clove. Is this 1/2 a clove or 0.49 of a teaspoon or tablespoon? It does not stipulate. Any advise from you will be gratefully received. Many thanks, JJ
Anthony Joseph Hatt says
My husband and I love this recipe. Here in Winnipeg, it’s perfect for the winter months.
Imma says
Awesome! So glad to hear this Anthony.
Isa says
I’ve made it twice now, so good!
Imma says
Great! Thank you for the feedback, Isa!
Tanya H. says
I like many other commenters on here, am very confused on the measurements. I only have the powdered form of everything, so pretty much used equal amounts powder, except for the black pepper (only used 1/2 teaspoon black pepper). I would probably cut back a little on the turmeric though to 2 Tbsp or a bit less.
Imma says
Hi Tanya. Feel free to adjust the quantities of the ingredients to your taste. It will still turn out great. Thanks for stopping by.
Simon says
This recipe is perfect and makes a massively versatile curry powder. I use it for Japanese Katsu Curry as well and is just so good.
Imma says
Thanks for the feedback, Simon :)!
Stephanie says
I want to make this curry spice mix, but I’m confused on measurements. Never sure when it’s whole seeds or ground I’m to measure. Am I correct that if specified “ground” the measurement is for the ground product and if not specified I am measuring the whole seed such as the cumin,allspice,mustard,black pepper.
ImmaculateBites says
Yes you are correct.