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Mild Curry Powder

Multiple Sclerosis-friendly recipes, Mild Curry Powder for use in vegetable or fish curries. Based on an original recipe kindly sent in by Jack McNulty.

Time 10 Minutes
Skill Level Intermediate

Ingredients List

Serves 0.5
  • 2 tbsps coriander seeds
  • 1 tbsp cumin seeds
  • 1 tsp caraway seeds
  • 0.5 stick cinnamon
  • 1 tsp fennel seeds
  • 1 tsp black peppercorns
  • 2 tbsps turmeric
  • 1 tsp ground ginger
  • 0.25 tsp cayenne pepper


  1. In a heavy pan over medium heat, combine the coriander, cumin, caraway seeds, cinnamon, fennel seeds and peppercorns. Toast them until the seeds begin to pop and smell fragrant – about two minutes. Be careful to avoid burning the spices.
  2. Transfer the toasted seeds and cinnamon to a clean coffee mill and grind to a powder.
  3. Sift the spices into a clean bowl and mix in the turmeric, ginger and cayenne pepper.
  4. Store in a clean glass jar in a cool dark location.

This basic medium-hot curry powder will deliver more flavor than any store-bought curry powder. It will keep about one month, after which the flavors will begin to fade, but still deliver quite a lot of flavor. Try to purchase the spices in an organic store for best results.