BASIC CURRY POWDER BLEND
1 large Bay leaf, broken
6-12 Cardamom seeds (pods removed)
1/2 teaspoon Cayenne Pepper
8 Whole Cloves
1/2 teaspoon Coriander seeds
1/2 teaspoon Cumin seeds
1/2 teaspoon Fennel seeds
1 teaspoon Mustard seeds
1 teaspoon Black Peppercorns

additional options :-
6-10 Chilli Whole
1 teaspoon Fenugreek
2 tablespoons Onion flakes
2 tablespoon Garlic flake
1/2 teaspoon Ginger ground
1 teaspoon Turmeric

WEST INDIES CURRY BLEND
6 tablespoons Coriander seeds
1 tsp Fenugreek seed
2 tsp Fennel seeds
1 1/2 tsp Cumin seeds
1 tsp brown Mustard seeds
1 tsp Allspice berries
2 tsp Turmeric

Roast the seeds and allspice in a cast iron skillet
over medium to high heat, but don't burn. When
cool add to Spicemate, shake to a fine powder.
Mix with turmeric and store in an airtight container
till ready to use.

MILD CURRY BLEND
1/8 teaspoon Cayenne powder
2 teaspoons Cardamom ground
2 teaspoons Cloves ground
6 tablespoons Coriander seed
2 tablespoons Cumin ground
2 tablespoons Fenugreek
2 tablespoons Turmeric

TRINIDAD CURRY POWDER
1 teaspoon Aniseed seed
1 teaspoon Aniseed whole
1 teaspoon Cloves whole
1 teaspoon Cumin seeds
1 teaspoon Fenugreek seeds
1 teaspoon Black Peppercorn black
1 teaspoon brown Mustard seeds
1 teaspoon Turmeric
6 tablespoons of Coriander seeds
2 tablespoons Garlic flakes
2 tablespoons Onion flakes
1 Chilli whole

Blend in a blender with a little water to make a fine paste. Use to rub on meat or poultry for a spicy BBQ or use to make a great curry.

ALTERNATIVE CURRY PASTE
1 1/2 tablespoons Turmeric powder
1 1/2 tablespoons Coriander seeds
1 1/2 tablespoons brown Mustard seeds
1 1/2 tablespoons whole Black Peppercorns
1 1/2 tablespoons Cumin seeds
3 tablespoons Garlic granules
1 tablespoon Ginger
2 Chilli’s

Add seeds and Peppercorns to Spicemate, shake to a fine powder. Puree the Garlic, Ginger and Chilli’s and combine with the Spice powder and Turmeric, use a little water if necessary to make a paste