Japanese curry spice mix recipe

I was surprised to find out that Japanese curries were made using generally the same spices as Indian curries, considering that the flavours end up being so different. Anyways, here’s my take on an allergen-free Japanese curry mix, from base spices. (Allergen free since the boxed curries usually have dairy and wheat ingredients and possibly other allergens.)

3 parts Turmeric
2 parts Coriander
1 part Cumin
1/2 part Cardamom
1/2 part Cinnamon
1/4 part Black Pepper
1/4 part Chili Powder


How to make the most of your herbs and spices – experimentation

The Science of Herbs and Spices

Harold McGee, for Lucky Peach:

Have you ever chewed on a sprig of thyme or chomped down on a whole peppercorn or clove? It’s not pleasant. That’s because most herb and spice flavors are actually chemical weapons. Their role is to repel insects and snails and other animals that try to eat them, and to kill microbes—especially fungi—that try to infect them. (The flavor chemicals also sometimes serve as a form of birth control. When the leaves of a thyme plant drop to the ground, thymol prevents the plant’s seeds from germinating, so the plant won’t have to compete with its offspring for nutrients from the same patch of soil.)