Homemade Japanese Curry Powder
With a rounded and sweet aroma, homemade Japanese curry powder (just like the popular S&B Curry Powder) is a staple in the Japanese pantry. Use this versatile spice blend to make Japanese curry dishes like the beloved curry rice (kare rice), and so much more!
Ingredients
For the Color
- 1 Tbsp turmeric (Required; gives the signature bright yellow color to the curry)
- 1 tsp paprika (for earthy flavor and a touch of red)
For the Fragrance
- ½ tsp allspice (adds a warming fragrance)
- 1 bay leaf
- 1 Tbsp coriander (Required; lends a sweet, nutty, floral citrus aroma)
- 1 Tbsp cumin (Required; the main fragrance that reminds you of curry)
- 1 tsp cloves (Required)
- ½ tsp fennel
- ½ tsp nutmeg
- 1 tsp cardamom (Required)
- 1 tsp cinnamon powder (Required)
- ½ tsp garlic powder
- 2 tsp fenugreek seeds (Required)
- orange peel (optional; S&B Curry Powder includes this)
For the Spice
- ½ tsp freshly ground black pepper
- ½ tsp cayenne pepper
- ½ tsp ginger powder
- ½ tsp red chili pepper (optional; spicy, dried, fine powder)
- ⅛ red pepper (optional; spicy, roasted, coarse)
- ⅛ white pepper powder (optional)
Instructions
- Before we start: This recipe with just the required spices will yield roughly 6 Tbsp of curry powder. This curry powder is unsalted—taste your dish and add salt as needed while cooking. When using whole spices, see endnotes.
To Make the Japanese Curry Powder
- Combine the required ingredients in the glass jar and shake everything well. Seal the jar and store it in a cool, dark place or freezer for two months.
Notes
When using whole spices:
Toast them over low heat for 1–2 minutes, stirring often. Once fragrant, transfer to a spice grinder and grind into a fine powder. Place the toasted spice powder in a glass jar and let it cool completely before sealing.
