1/4 t Zanz1bar Curry Powder

Zanzibar Curry Powder


Zanzabar (Tanzania)   -   poda ya curry (Swahili)
Makes:
Effort:
Sched:
DoAhead:  		 6 T
**
15 min
Yes		 This Curry Powder is named for the Islands of Zanzibar, formerly a center of the spice trade. It is used in Tanzania, of which Zanzibar is part. This recipe fills 2/3 of a 4 oz spice jar.

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1
1/2
1
1/2
2/3
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1
2/3
1/2
1/2
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T
T
T
T
t
---
in
t
T
T
-- Toasted
Cumin Seeds
Coriander Seeds
Mustard Seeds (1)
Fennel Seeds
Fenugreek Seeds
---------
Cinnamon
Turmeric
Chili Powder (2)
Paprika

Make:   -   (15 min)
  1. Separately dry pan toast all Toasted items until aromatic and darkened no more than a shade. Pour out on a plate to cool.
  2. Grind Cinnamon and all Toasted items together to a fine powder in your spice grinder (see Spice Grinder).
  3. Mix All items together well.
  4. Well sealed in a Spice Jar away from heat and direct sunlight it will be usable for at least 6 months.
NOTES:

  1. Mustard Seed:

      For all Indian and Indian influenced East African recipes, Black Mustard Seed is used, but yellow can be used if you don't have black.

  2. Chili Powder:

    How hot a powder you use is up to you. I use Indian Khandela or Reshampatti, which are quite hot. For details see our Chili Powders & Flake page.

  3. Spice Grinder

      The best is an Indian Mixie which does the whole recipe in 4 seconds, but a little whirling blade coffee grinder also works fine - mine is a Krups. Of course you can also do it the traditional way, pounding in a big stone mortar, sifting, and pounding some more.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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