1/2 teaspoon Jamaican Curry Powder

Jamaican Curry Powder


Jamaica
Makes:
Effort:
Sched:
DoAhead:  		 1/2 cup
**
30 min
Yes		 Curry powder was brought from India (see History) and evolved into a unique spicing tailored to Caribbean tastes and ingredients. See Ingredients.




-------
2
2
1
1
1/2
2
1/2
------
1/4
1
1/2
1/2
2-1/2
---
t
T
T
T
T
t
T
---
t
T
T
T
T
-- Toasted
Cumin seeds
Coriander seeds
Mustard seeds
Fenugreek seeds
Peppercorns black
Allspice berries
Anise seeds
------------
Scotch Bonnet (2)  
Clove, whole
Thyme, dry
Ginger, ground
Turmeric, ground
Make   -   (30 min)
  1. In a dry pan over moderately high heat, toast each of the Toasted items until aromatic and darkened only a shade. Do the cumin first because it's easiest to judge by smell when the pan is hot enough.
  2. Let cool thoroughly.
  3. Grind All items together to a fine powder in a Mixie or spice grinder.
  4. Package in an airtight jar. Stored in a cool place away from sunlight it should be good for at least 6 months.
NOTES:

  1. Ingredients:

      There is no standard ingredient list, or measures, so Jamaican curry powders vary, but they always include a lot more ground Turmeric than Indian curry powders, and always include Allspice.

  2. Scotch Bonnet Powder:

      This is not available any distance from the Caribbean. I use Orange Habanero that's common in Southern California, dry thoroughly and grind. Other hot Chili Powders can be used. For details see our Caribbean Chilis page.

  3. History:

      Curry powder was brought to the Caribbean from India, by both English plantation owners and indentured near-slave workers. After slavery was abolished, a great many of these "low cost" workers were brought from India. Curry powders soon became widespread in the region.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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