Jamaican curry powder is a great addition to many, many dishes. It can, among other things, be used in soups, salad dressings, or as dry rubs on meats.
Ingredients
¼ cup whole coriander seeds
2 tablespoons whole cumin seeds
2 tablespoons whole mustard seeds
2 tablespoons whole anise seeds
1 tablespoon whole fenugreek seeds
1 tablespoon whole allspice berries
5 tablespoons ground turmeric
Instructions
Reserve the tumeric. Combine the coriander seeds, cumin seeds, mustard seeds, anise seeds, fenugreek seeds, and allspice berries in a pan. Toast them over medium heat, stirring or shaking them gently, until the spices slightly darken and become very fragrant. This takes approximately ten (10) minutes.
When the spices have been toasted, remove them from the skillet, and allow them to cool to room temperature. Grind the toasted spices with the turmeric in either a spice grinder or mortar & pestle. Store the ground spices away from direct light in an airtight container at room temperature.
Recipe by Reflections From a Murky Pond at https://blog.jonolan.net/food-and-drink/recipes/jamaican-curry-powder/