Curry powder is, in approximate order of proportions: ground coriander seed, cumin, turmeric, and some other spices. Those are really the only three essentials (in my opinion), but then to that, you can add cardamom, cinnamon, cloves, allspice, mustard, ginger, fenugreek, asafoetida, black pepper, cayenne (if you can eat it). Because you can adjust the flavor ever so slightly with each of the spices you include or omit, making the curry powder a tablespoon or two at a time allows me to adjust the flavor of a recipe a bit each time. The cardamom, cinnamon, cloves, allspice, fenugreek, and ginger all give dishes a sweetish, warm taste; asafoetida, mustard, and black pepper give it a bitterness or a bite. Making curry powder yourself means you can make the flavor match the rest of the ingredients in a dish. Or your mood.
|Plus I like to mix the curry powder in cute little bowls.|