Foody Friday: Curry Powder (continuity correction edition!)

Nov 15, 2009 by

Dr Kitchener’s Curry Powder, c.1827

As far back as the Regency we were lazy cooks. We didn’t want to make our own curry powder everytime we wanted a curry. We either wanted to buy it premade (and risk it being full of sawdust and the rest, padded out by a dodgy grocer) or to get the cook to run up a batch and let it go slowly stale and tasteless. Or to buy a takeaway, which was also an option open to us. You don’t see that in so many Regency Romances, do you? Lady Emilia Heatherton chowing down on a takeaway vindaloo after a night out at the assembly rooms?


3 oz Coriander seeds
3 oz Turmeric
1 oz Black pepper
1 oz Mustard
1 oz Ginger
1/2 oz Allspice
1/2 oz Lesser Cardamoms
1/4 oz Cumin Seeds


Pestle & Mortar


Put everything into the pestle and pound with the mortar until you have a fine dust. (be grateful this doesn’t include cinnamon, because that’s an absolute pain to grind down)

our into an airtight bottle. and keep out of direct sunlight.


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