This is a mild, unintimidating curry blend containing coriander, mustard, cumin, turmeric, fennel, cardamom, ginger, and cayenne  becomes a good choice when tasting curry for the first time, It goes well in marinades, dressings, sauces and, of course, grains. True for most spice blends, a brief application of heat or cooking is needed to extract the essence of the individual spices in the blend. Cooking or brief heating seems especially important for curry blends to release their nutty flavors and sweet perfume. So when using it in an uncooked dish, such as salad dressing, or mixing with mayonnaise to garnish a cold chicken sandwich, make the recipe at least 30 minutes before using it to give it time the spices to blend with the mayonnaise and “bloom.”


  • 1 teaspoon each light and dark mustard seed

  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon cardamom
  • 1 teaspoon ground mustard
  • 1 teaspoon fennel seed
  • 1 teaspoon cayenne
  • 2 teaspoons ground coriander


Combine ingredients and grind well to combine. Store in dry air tight container in cool dry place.


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