Madras Curry - Shaker Jar

The fundamental profile of this Madras curry powder is built upon sweet-scented spices like cinnamon, allspice, and nutmeg. These are complemented by pungent spices such as cloves, green cardamom, and cumin, along with the heat from chili, pepper, and ginger to add layers of flavor. Fenugreek contributes a subtle bitterness. Coriander seed and turmeric act as the principal elements that allow these individual flavors to present themselves in a balanced manner. Typically, curry powders are dry-roasted before grinding. However, this process can accelerate the dissipation of their aromas. Therefore, I chose not to pre-roast the spices for this blend. If you wish to unlock the full potential of this spice blend, you can gently dry-roast it over medium heat before use. Continuously agitate the pan until the color deepens, approximately 30-60 seconds. You will notice a distinct release of fragrance. Immediately transfer the spices to a separate bowl to prevent residual heat from continuing the cooking process.