Jamaican Curry Powder

Use this spice blend to complement and add bold flavours to an array of Caribbean cuisines. It takes no more than 10 minutes to prepare from scratch.

It's aromatic, fragrant and can be made with either whole spices or alternatively you can use ground spices to yield the same results. All you need is a skillet and coffee/spice grinder (pestle and mortar works too!!) and you're good to go!!

It only takes no more than 10 minutes to prepare from scratch and suitable for vegan, paleo, whole 30 and gluten free lifestyles. What is Jamaican Curry Powder?

In short Jamaican curry powder is an admixture of spices which pertain to Caribbean flavours. A good example of what I am referring to includes thyme, nutmeg, culantro, cinnamon, mace, pimento (all spice) and cloves.

You will find that these herbs and spices tend to be frequently used in island cooking which is what distinguishes Caribbean curry from other corners of the world. If you want to learn more about my mission in Caribbean cooking check out my Caribbean Foodie 101 post.

We islanders love to use curry powder in stews, meat, soup and even rice dishes.

The difference between Jamaican and Indian Curry Powder

The answer is very simple.

Jamaican/Caribbean people use pre-blended spices with a higher ratio of turmeric. Along with scotch bonnet, thyme and of course the star of the show pimento aka allspice.

On the other hand, Indians don't use "curry powder" this is a British concept, rather they build their cuisines using individual herbs and spices. Nevertheless, Curry powder is an integral part of the Caribbean culture.

It is used to season so many dishes and is now regarded as a pantry staple. It was brought to the islands by the indented Indians.

A large population of Indian nationals came to the Caribbean as labourers where they ended up making the islands their place of residence as well as importing exotic spices, curries, chutney's and roti. What makes Jamaican Curry powder different?

What truly sets JA curry powder apart from others is the use of warming spices (cinnamon, nutmeg) and typically the use of allspice known as pimento. All spice/pimento plays an integral part in Jamaican cuisines the berries are often used in soups and stews and most importantly is the main ingredient in jerk recipes. Also, scotch bonnet in a dry/powdered form is often used, the amount varies depending on if you are using a mild or hot curry powder.

Those are the things that make this curry powder different and standout from the others.

Curry powder vs curry paste

Many people wonder what is the difference and furthermore are the two interchangeable. The answer is no, they are NOT the same, the first distinction is the texture.

Curry powder is just that a powdered form of curry and on the other hand, curry paste is a liquid. Curry paste can come in a variety of colours - red, orange, yellow, brown or even green.

The colour depends on what the paste is made from. Curry pastes are heavier than their powdered counterpart and are typically made from fresh chillis, ginger, garlic, coconut milk, tomatoes along with raw herbs and spices.

These ingredients are crushed or pureed by hand (mortar and pestle) or using some form of machinery (grinder/blender etc..) to form a paste. You store the paste in a jar (it is usually refrigerated) or use it immediately for meat, seafood or vegetable dishes. On the other hand, a curry powder is made in its dry form and the colour of the powder is typically a bold yellow hue.

The powder is made from a combination of herbs and spices, in their ground and whole form. Anything from cumin seeds, coriander, thyme, parsley, turmeric and so fourth.

You can tailor the taste to suit, adding or omiting herbs and spices. You can use the dry curry powder to season meat/poultry and you also add it to a frying pan with some oil to activate it (burn/cook it). This method is done in a lot of Caribbean cooking which serves as the foundation to many recipes and helps to deepen the flavour.

Ingredients you will need

• Turmeric: This is the primary ingredient that yield that high yellow hue.
• Cumin seeds: Gives a bitter (if used in excess) yet warm taste.
• Coriander seeds: Warm and aromatic taste. I like to use the whole version of this spice where possible.
• Pimento berries (all spice): Common warming spice that's used in many Jamaican recipes i.e Jamaican Jerk Seasoning.
• Black peppercorns: Gives a nice kick to the curry powder especially in its whole form.
• Ginger/Cinnamon/nutmeg: These are all warming spices that feature in Island cooking
• Mustard/fenugreek seeds: Sweet, spicy and nutty in taste. I used the black mustard seeds but all variations are suitable to use.
• Thyme: Another common Caribbean herb, both fresh or dried work just fine!
• Chilli: Add a subtle hint of heat (not excessively hot though)

Reasons to make your own curry powder

• It's cost effective and works out cheaper especially if you cook curries dishes often and buy the spices in bulk
• Complete control over what ingredients go into the blend
• The curry powder can be double or tripled at your leisure
• It take less than 15 minutes to prepare the curry powder
• The curry powder can be stored in your pantry for several months
• There are NO fillers, additives, enhancers or preservatives included making it a which more healthier choice than store brought curry

The steps

• Place all of the whole spices in a skillet and proceed to toast them until aromatic
• Allow the spices to cool before pouring them into a spice grinder with the ground spices.
• Mill both the ground and whole spices into a fine powder consistency

Recipe sugguestions

I use this spice mix in so many recipes;

Do you have to use whole spices? No, I used a mixture of whole and ground spices. The depth of flavour from whole spices is far more superior to its ground counterpart especially when toasted.

However, if you cannot obtain whole spices then that's okay you can still make the recipe using a combination of ground spices. Is the curry powder hot or very spicy? No.

It's a very mild spice blend but you could always omit the chilli or add more if you are a heat seeker. What's the best way to store this spice blend?

I would advise storing in a spice jar or mason jar if you plan to double or triple the batch. Is there a substitute for Caribbean curry powder? Honestly, no!

There's not direct substitute due to the unique use specific herbs/spices (pimento, thyme, turmeric, nutmeg) etc.. Indian "curry powder" doesn't taste the same and often alters the taste of a true Caribbean cuisine even with adaptations/adjustments.

Notes and tips

• Store in a cool/dark place. Spice blends are very potent when made from scratch and in order to lock in that freshness please store away from direct sunlight. Away from heat and moisture too.
• This is the recipe you will need to make your own Scotch Bonnet Pepper Powder.
• You can definitely play around with the spices if you have a preferred spice that you like more than another. i.e. more chilli, reduce the coriander etc..
• Only make what you need. Don't go overboard and make large batches if you don't plan of make plenty of Caribbean/Jamaican cuisines.
• As a general rule of thumb, use within 6 months to a year of preparation.
• Toast the whole spices. If you're using whole spices then you should toast them before putting them to grind. Toasting helps to really bring out that depth of flavour.
• DO NOT over toast the spices as this will lead to bitter tasting curry powder, once the aroma is released immediately remove it from the stove.
• Grinding the spices. Pulverise your spices in a coffee/spice grinder. If you don't have one feel free to use a mortar and pestle.

More spice blends/other condiments to try

• *Please comment below and star rate if you have tried my recipes. Support my website by leaving a donation through Buying Me a Coffee. A site to show your appreciation of my hardwork over the years. Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

Ingredients

• 3 tablespoon of turmeric (21g)ground
• 1 tablespoon of cumin seeds (6g)
• 1 tablespoon of coriander seeds (5g)
• 2½ teaspoon of fenugreek seeds (10g)
• 2½ teaspoon of black mustard seeds (7.5g)
• 2 teaspoon of ginger (4g) ground
• 2 teaspoon of whole pimento berries (10g) all spice
• 1 teaspoon of thyme (2g) dried
• 1 teaspoon of black peppercorn (4.5g)
• 1 teaspoon of nutmeg (2g) ground
• ½ teaspoon of cinnamon (1g)ground
• ½ teaspoon of chilli (2.5g)or scotch bonnet powder
• ¼ teaspoon of garlic granules (0.75g)

Notes

• Store in a cool/dark place. Spice blends are very potent when made from scratch and in order to lock in that freshness please store away from direct sunlight. Away from heat and moisture too.
• This is the recipe you will need to make your own Scotch Bonnet Pepper Powder.
• You can definitely play around with the spices if you have a preferred spice that you like more than another. i.e. more chilli, reduce the coriander etc..
• Only make what you need. Don't go overboard and make large batches if you don't plan of make plenty of Caribbean/Jamaican cuisines.
• As a general rule of thumb, use within 6 months to a year of preparation.
• Toast the whole spices. If you're using whole spices then you should toast them before putting them to grind. Toasting helps to really bring out that depth of flavour.
• DO NOT over toast the spices as this will lead to bitter tasting curry powder, once the aroma is released immediately remove it from the stove.
• Grinding the spices. Pulverise your spices in a coffee/spice grinder. If you don't have one feel free to use a mortar and pestle.