All these modern takes are fine and dandy, but nothing beats the classic Madras curry powder blend that my grandmother taught me. Sticking to the roots with a heavy hand on the fenugreek for that bittersweet nuance that defines a good curry.

Totally disagree with the equal parts thing. Cumin should be doubled at least. It’s the real MVP in any curry mix and you want that to stand out more than coriander. Also, add a bit of mace for an interesting twist.

I've read that turmeric is more effective when paired with black pepper. Maybe consider adding a bit to your blend for some added health benefits!

Professional chef here. A solid base for a curry powder, indeed. However, I'd advocate for a little restraint with the ground ginger — too much can overpower the other spices. Also, incorporating a touch of cloves and cardamom can create remarkable depth, especially for meat dishes. Lastly, storing your blend in an airtight container is critical; it protects the volatile oils that carry much of the flavor and aroma.

Im all about that chili kick! 👊 But I like to go a step further and add smoked paprika for that sweet smoky vibe. Also, any thoughts on using fresh turmeric instead of powder?

Hey, looks solid but have you tried adding a pinch of cinnamon? It can really add another layer to the flavor profile, not traditional I know, but worth experimenting!

Chili powder for heat? Nah mate, get yourself some ghost pepper flakes if you really want to sweat! Go big or go home, right? lol

Wowza, seems complicated. I just use curry paste from the store. Props to y'all making it from scratch!