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Vegan Cook's Bible
by Pat Crocker
Pungent and gingery, with citrus notes, turmeric is one of two key curry spices. Fenugreek seeds create the overriding aroma of most curry powders. Both lend their distinctive flavors and color to this somewhat milder curry blend.
Makes 1/2 cup


    • 1 dried cayenne chile pepper
    • 1 tbsp whole yellow mustard seeds
    • 1 tbsp whole coriander seeds
    • 1 tbsp whole cumin seeds
    • 1 tsp whole allspice berries
    • 1 tsp fenugreek seeds
    • 1 tbsp ground turmeric
    • 1/2 tsp ground ginger


1. Using scissors, cut cayenne pepper pod into small pieces. In a small spice wok or dry cast-iron skillet, combine pepper pieces with mustard, coriander, cumin, allspice and fenugreek seeds. Toast over medium-high heat until the seeds begin to pop and their fragrance is released, 2 to 3 minutes. Let cool.

2. Using a mortar arid pestle or a small electric grinder, pound or grind toasted spices until coarse or finely ground, as desired. Add turmeric and ginger to ground spices and mix well.

3. Transfer mixture to a small clean jar with lid. Label and store in the refrigerator or a cool, dark place for up to 2 months.

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