Curry seasoning is a spice blend that is native to India. Each region has its own ingredients. There is no one curry spice blend. Curry seasoning has been around for thousands of years. The blend has changed over the millennia. The chili peppers that figure so prominently in Indian cuisine and curry seasoning are native to Central and South America and were introduced to India in the 16th century, probably over the ancient spice routes.
The basic curry recipe includes coriander, cumin, fenugreek and ground dried chili peppers. The coriander and cumin seeds are usually roasted before grinding.
Coriander – the seed of the cilantro plant (Coriandrum sativum) which is a cool season annual. Grow it in the spring and the fall in full sun. It will bolt in the heat of the summer. Either harvest the seeds for use as coriander or let them fall naturally into the garden for a second crop in the fall.
Cumin – (Cuminum cyminum) is an annual related to parsley. It has a long growing season so you will want to start your seeds indoors 4 weeks before your last frost. Transplant into your garden when outdoor temperatures reach 60⁰F. Plant them in full sun and give them an initial good watering, but be sparing with water throughout the growing season. The plants are drought tolerant and like to be dry. The seeds will be ready to harvest in the fall when the seedheads turn brown.
Fenugreek – (Trigonella foenum-graecum) is a legume related to pea and beans. It has a long growing season of 120 to 150 days so you will need to start your seeds indoors 4 to 6 weeks before your last frost. Transplant your seedlings into your sunny garden when the soil has warmed to at least 60⁰F. The seeds will be ready to harvest in the fall when the pods turn brown.
Chili Peppers – (Capsicum annuum) Chili pepper seeds can take up to 6 weeks to germinate, so start them indoors 8 to 10 weeks before your last frost date. Transplant your seedlings into your garden when the soil has reached 65⁰F and the nights are above 55⁰F. Make sure they have full sun and the soil stays evenly moist. The peppers are ready to harvest when they have turned red, orange, yellow or purple, depending on the variety.
Regional variations include ginger, fennel, garlic, caraway seeds, mustard seeds, peppercorns and cardamom in their curry recipes.
Try this basic curry seasoning recipe:
• 2tbsp cumin seeds
• 1tbsp coriander seeds
• 1tbsp black peppercorns
• 1tbsp ground chili peppers
• 1tbsp turmeric
• 2 tsp fenugreek seeds
More Herb Blends
Bouquet Garni
Chinese Five Spice Blend
Fines Herbes
Herbes de Provence
Italian Seasoning
Old Bay Seasoning
Paprika
Poultry Seasoning
Za’atar