DIY Curry Spice Mixes

The Race to 'Not Fresh' in Your Spice Cupboard

With everything life throws our way, keeping track of how long our spices stay fresh is probably not high on our list of concerns. We've all got bigger fish to fry!

But if you're as passionate about making better curries as we are, it's interesting to note: ground spices start losing their punch in about 6 months to a year, while whole spices keep their flavors locked in for 3 to 4 years.

To put it another way, if it were a 100-meter race to their best-before date, ground spices would cross the line like Usain Bolt in less than 10 seconds. Meanwhile, whole spices – think robust seeds, sun-dried chilies, and aromatic leaves – would amble across the line about a minute and a half after the starter gun.

When diving into making your own curry spice mixes, remember this race and consider these tips:

• Always go for whole spices when you can.
• Grind little and often.
• Store in a dark, cool place, ideally in an air-tight container. We love these Luminarc glass jars with flexible lids (and no we're not on commission!).
• Short on time? Pick up a kit from us. All our spices are ground and blended in small batches, precisely weighed for your dish to ensure freshness and no waste.

This way, whether you're crafting your own blends or using our ready-made kits, you'll always enjoy spices at their most flavourful.

 

1. DIY Base Indian Curry Spice Mix

Ingredients:

Makes 80-90 grams of spice mix (enough for several portions).

• 2 tablespoons chilli powder, flakes or your own pod selection
• 2 tablespoons turmeric
• 3 tablespoons coriander seeds (increased for balance)
• 1 tablespoon paprika
• 1.5 tablespoons cumin seeds (increased for balance)
• 1 tablespoon garlic powder
• 1 teaspoon fenugreek leaves
• 1 teaspoon ginger powder
• 5-6 green cardamom pods (remove the seeds & discard the pods - optional)
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns
• 1 teaspoon fennel seeds

Method:

1. Grind the Hardier Seeds: In a pestle and mortar or spice grinder, start by grinding the coriander seeds, cumin seeds, mustard seeds, black peppercorns, green cardamom and fennel seeds. These seeds are harder and require more grinding to release their flavors.
2. Combine All Spices: In a bowl, mix the ground seed mixture with the crushed cardamom seeds (with or without the pods), chilli powder, turmeric, paprika, garlic powder, fenugreek leaves, and ginger powder. Ensure all the ingredients are thoroughly blended to create a uniform mix.
3. Blend for Consistency: Optionally, for a finer texture, you can put the entire mix back into the spice grinder and pulse gently.
4. Store Your Spice Mix: Transfer the spice mix to an airtight container, preferably a glass jar, to keep it fresh. Label the jar with your mix name, artwork, and date of creation.
5. Feel Free to Experiment: Toasting some or all of the spices before grinding can add depth to the flavour profile. This is an optional step for those who wish to explore different taste nuances.
6. Usage tips and variations: Use 3 teaspoons per curry for two people. Here are our recommendations for adapting the base spice mix to suit various curry recipes. 

 

2. DIY Tikka Spice Mix

This Tikka Spice Mix is perfect for adding a vibrant burst of flavour and colour to your dishes. The mix uses natural ingredients like beetroot powder for colouring and a combination of whole and ground spices for an authentic taste.

Ingredients:

Makes 80-90 grams of spice mix (enough for several portions).

• 2 tablespoons beetroot powder (for natural colouring)
• 1 tablespoon chilli powder, flakes, or your own chilli pod selection
• 3 tablespoons coriander seeds
• 1.5 tablespoons cumin seeds
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 1 teaspoon ginger powder
• 1 teaspoon mango powder (amchur)
• 1 teaspoon dried mint leaves

Method:

1. Grind the Seeds: Start by grinding the coriander and cumin seeds in a pestle and mortar or a spice grinder. Grind until they are finely powdered. These seeds are hardier and releasing their essential oils will enhance the flavour profile of your spice mix.
2. Add the Dried Mint Leaves: Once the coriander and cumin are ground, add the dried mint leaves to the mixture. Gently grind them together with the already powdered seeds. The mint leaves are softer and require less grinding but add a unique and refreshing flavour to the mix.
3. Combine with Ground Spices: In a medium-sized bowl, mix the freshly ground spices with the beetroot powder, chilli powder, garlic powder, paprika, ginger powder, and mango powder. Ensure all the ingredients are thoroughly blended to create a uniform mix.
4. Blend for Consistency: For a finer texture, you can place the entire mix back into the spice grinder and pulse gently. This step is optional but can help to combine the flavours more intimately.
5. Store the Mix: Transfer your Tikka spice mix into an airtight container, preferably a glass jar, to maintain freshness. Label the jar with your mix name, artwork, and date of creation.
6. Usage Tips: This mix is versatile and can be used in various Tikka recipes.  Start with 3 teaspoons per curry for two people and adjust according to your taste preferences.

3. DIY Sri Lankan Spice Mix

This spice mix is a vibrant blend of traditional Sri Lankan spices, perfect for imparting rich, authentic flavours to your dishes.

Ingredients:

Makes 90-100 grams of spice mix (enough for several portions).

• 3 tablespoons coriander seeds
• 1 tablespoon black peppercorns
• 1 tablespoon fennel seeds
• 1.5 tablespoons cumin seeds
• 2 teaspoons turmeric powder
• 1 tablespoon chilli powder, flakes or your own pod selection
• 1 teaspoon ginger powder
• 1 tablespoon paprika
• 1 teaspoon ground cinnamon
• 1 teaspoon mustard seeds
• 5-6 green cardamom pods (remove the seeds and discard the pods)
• 1 teaspoon cloves
• 1 teaspoon fenugreek leaves (methi)

Method:

1. Grind the Hardier Seeds: Begin by grinding the coriander seeds, black peppercorns, fennel seeds, cumin seeds, mustard seeds, seeds from the green cardamom pods, and cloves in a pestle and mortar or spice grinder. These seeds are tougher and require more grinding to release their full flavours.
2. Combine with Ground Spices: Transfer the ground spices to a bowl. Add the turmeric powder, chilli powder, ginger powder, paprika, ground cinnamon, and fenugreek leaves. Mix well to ensure all ingredients are evenly blended.
3. Blend for Consistency: Optionally, for a finer texture, you can put the entire mix back into the spice grinder and pulse gently.
4. Store the Spice Mix: Transfer your Sri Lankan spice mix into an airtight container, preferably a glass jar, to maintain freshness. Label the jar with your mix name, artwork, and date of creation.
5. Usage Tips: This spice mix can be used in a variety of Sri Lankan dishes. Start with 3 teaspoons per curry for two people and adjust according to your taste preferences.

4. DIY Rendang Spice Mix

This Rendang Spice Mix captures the essence of the traditional Indonesian dish. It's designed for home cooks who enjoy the process of grinding their spices for the freshest flavors.

Ingredients:

Makes 80-90 grams of spice mix (enough for several portions).

• 2 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 1 tablespoon fennel seeds
• 1 tablespoon chilli powder, flakes or your own pod selection
• 2 teaspoons turmeric powder
• 1 stalk lemongrass, finely chopped (or 1 teaspoon dried lemongrass if fresh is unavailable)
• 1 tablespoon garlic powder
• 1 teaspoon ground nutmeg
• 1 teaspoon aniseed
• 1 teaspoon galangal powder (or substitute with ginger powder if unavailable)

Method:

1. Prepare Lemongrass: If using fresh lemongrass, chop it finely. For dried lemongrass, ensure it’s crushed or in a fine, usable form.
2. Grind the Seeds: Begin by grinding the coriander seeds, cumin seeds, fennel seeds, and aniseed in a pestle and mortar or a spice grinder. Grind them until they become a fine powder.
3. Combine with Other Ingredients: Transfer the ground spices to a bowl. Add the chilli flakes, turmeric powder, chopped or dried lemongrass, garlic powder, ground nutmeg, and galangal powder. Mix well to ensure all ingredients are evenly blended.
4. Blend for Consistency: For a finer texture, you can place the entire mix back into the spice grinder and pulse gently. This step is optional but helps to combine the flavours more thoroughly.
5. Store the Spice Mix: Transfer your Rendang spice mix into an airtight container, preferably a glass jar, to maintain freshness. Label the jar with your mix name, artwork, and date of creation.
6. Usage Tips: This spice mix can be used to create authentic Rendang dishes. Start with about 2-3 teaspoons per portion and adjust according to your taste preferences.