We have a chicken salad we love that is seasoned by curry powder, the type you buy in the spice section of the grocery store. I love that chicken salad. Unfortunately, I am one of those who cannot tolerate plants from the nightshade family. Its a huge family of plants that includes tomatoes, potatoes, eggplant and peppers (bell, cayenne, paprika, chili, etc.). Peppers seem to season almost everything I love including curry powder. So, I set out to create a curry powder that was as delicious as the one we were buying but didn't have any peppers in it. I searched out a bunch of recipes online and then started playing with what created the base flavor and how to still add a little heat to the recipe. Here's what I came up with. I hope you enjoy.
Makes about 1 1/4 spice jars
4 tsp cumin seed, powder
4 tsp mustard seed (brown), whole
2 tsp fennel seed, whole
1/2 tsp cloves, whole
1/2 tsp cardamom seed (seed only without the pod)
2 tsp black peppercorns
4 tsp turmeric, powder
2 tsp sweet cinnamon, powder
Measure out whole spices and grind into a powder. I use an old coffee grinder that I use only for grinding spices. Measure out powdered spices and combine with ground spices. Mix thoroughly and place into a spice jar.