Curry powder may be hot, mild, or fragrant; it’s usually blended to the producer’s taste, and if you make it often enough, you’ll find exactly what you like. Here the heat comes from a combination of black pepper and chiles. But the heat is usually moderate and well tempered by the other spices. If you like a milder, sweeter curry powder, see the next three recipes.
Recipe information
Yield
makes about 1/4 cup
Ingredients
Preparation
Step 1
Combine the chiles, peppercorns, and seeds in a medium skillet over medium heat. Cook, shaking the pan occasionally, until lightly browned and fragrant, just a few minutes; for the last minute of cooking, add the powdered spices.
Step 2
Cool, then grind to a fine powder in a spice or coffee grinder; add cayenne at this stage if you’re using it. Store in a tightly covered opaque container for up to several months.
