Jamaican curry powder is a key ingredient in many traditional Jamaican dishes. This homemade version is easy to make, and the resulting flavor is well worth the effort.
Toast the coriander, cumin, allspice, fenugreek, and black peppercorn seeds in a medium-sized skillet over medium heat until fragrant, about 2 minutes. Be careful not to burn the spices.
Remove the seeds from the skillet and transfer them to a spice grinder. Grind the seeds until they are a fine powder.
Add the turmeric powder, ground ginger, and scotch bonnet pepper and grind for a few seconds more to combine the spices.
Transfer the curry powder to an airtight container and store it in a cool, dry place. Use in your favorite curry recipes.
Notes
This recipe makes about ½ cup of Jamaican curry powder. This version is salt-free. I like to add salt to the dish I’m cooking. If you’d like to add salt to this curry powder, I recommend about 1 teaspoon of kosher salt.
While toasting, as soon as you smell the spices, remove them from the stove and the skillet. Be careful not to burn the spices when toasting them in the skillet. Only toast for up to 2 minutes, or your curry may taste bitter.
Cayenne pepper can be subbed if you can’t find scotch bonnet pepper. Or simply leave the pepper out.