Curry Powder

A pot of lentils, a tray of roasted vegetables, or a simple braise can taste layered and complete without building a spice blend from scratch, and this curry powder is how you get there. Thirteen stone-ground botanicals do the work: turmeric for its earthy base and golden color, coriander and fennel for citrus and sweetness up top, cumin and fenugreek for grounding depth, and ginger with Tellicherry black pepper for a clean, mild-to-medium warmth that builds rather than bites.

The heat here comes from ginger and pepper, not from chili, so it stays approachable and works across a wide range of dishes. Bloom the powder in warm ghee or oil over low to medium heat for twenty to thirty seconds before the onions and vegetables go in. That short step dissolves the fat-soluble flavors and spreads them evenly through whatever you're cooking. For roasted vegetables, toss the powder with oil first so it coats and roasts without scorching.

We stone-grind in small batches in Portland, which keeps the volatile oils intact and gives the blend a layered release: the fine particles bloom immediately, while the coarser ones keep giving through a longer simmer. Start with half a teaspoon for eggs or a vinaigrette, a teaspoon for a full pot of stew or chickpeas.

No salt, no sugar, no preservatives. Naturally gluten-free and vegan.