Jamaican Curry Powder - Chili Pepper Madness

Name: Jamaican Curry Powder - Chili Pepper Madness
Total time: 15 min
Ingredients: 3 tablespoons ground turmeric; 2 tablespoons whole coriander seeds (or use 2-1/2 tablespoons ground); 2 tablespoons whole yellow mustard seeds (or use 2-1/2 tablespoons ground); 1 teaspoon whole fenugreek seeds (or use ½ teaspoon ground fenugreek); 1 tablespoon whole allspice berries (or use 1 tablespoon ground allspice); 2 teaspoons whole cumin seeds (or use 2-1/2 teaspoons ground cumin); 2 teaspoons ground ginger; 1 teaspoon black peppercorns (or use 1-1/2 teaspoons ground black pepper); ¼ teaspoon Scotch Bonnet powder (optional, for heat, or use cayenne or other spicy chili powder - or add more to taste!); 1 tablespoon whole anise seeds (or use 1 tablespoon ground anise (optional)); 1 dried clove (or use ¼ teaspoon ground); ¼ teaspoon ground nutmeg; 1/2 teaspoon Salt (or to taste)

www.chilipeppermadness.com

This Jamaican curry powder recipe is a taste of the Caribbean with a versatile mix of warming spices and fiery heat, perfect for quick and easy meals!

View full recipe on www.chilipeppermadness.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.chilipeppermadness.com.

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Ingredients

3 tablespoons ground turmeric
2 tablespoons whole coriander seeds (or use 2-1/2 tablespoons ground)
2 tablespoons whole yellow mustard seeds (or use 2-1/2 tablespoons ground)
1 teaspoon whole fenugreek seeds (or use ½ teaspoon ground fenugreek)
1 tablespoon whole allspice berries (or use 1 tablespoon ground allspice)
2 teaspoons whole cumin seeds (or use 2-1/2 teaspoons ground cumin)
2 teaspoons ground ginger
1 teaspoon black peppercorns (or use 1-1/2 teaspoons ground black pepper)
¼ teaspoon Scotch Bonnet powder (optional, for heat, or use cayenne or other spicy chili powder - or add more to taste!)
1 tablespoon whole anise seeds (or use 1 tablespoon ground anise (optional))
1 dried clove (or use ¼ teaspoon ground)
¼ teaspoon ground nutmeg
1/2 teaspoon Salt (or to taste)