British Madras - Curry Powder

Historic Anglo-Indian Curry Powder
 
This blend was inspired by a Victorian-era curry powder recipe discovered in an 1860 women’s household magazine, tucked beside advertisements for imported goods and steamship trunks during the height of the British spice trade.
 
Built from black pepper, cardamom, coriander, cumin, ginger, mustard, cinnamon, turmeric, cayenne, and chili powder, this historic-style curry blend delivers the warm, layered heat that helped introduce curry powders into British kitchens during the 19th century.
 
Unlike many modern curry blends, this version contains no curry leaves, allowing the sweeter spices and toasted aromatics to create a smoother, rounder curry flavor without bitterness.
 
The result is bold, warming, aromatic heat with deep historical roots.
 
Black pepper, cardamom, coriander, cumin, ginger, mustard, cinnamon, turmeric, cayenne, and chili powder create a deeply aromatic curry with warmth, earthiness, and lingering heat.
 
Unlike many modern curry blends, this version contains no curry leaves, allowing the sweeter spices and toasted aromatics to take center stage without the bitter aftertaste some people associate with traditional curry powders.
 
The result is bold, historical, comforting heat with remarkable versatility.
 
Flavor Profile
Warm, earthy, aromatic, spicy, and deeply layered with lingering heat and soft sweet spice notes.
 
Best With
Chicken curry
Lentils
Rice dishes
Roasted vegetables
Lamb
Soup and stew bases
Curried potatoes
Compound butter
Marinades
 
Why It Works
Coriander, cumin, and turmeric create the classic curry foundation while cinnamon and cardamom soften the sharper heat with warmth and fragrance. Mustard and ginger brighten the blend while cayenne and chili powder provide steady, lingering spice. Without curry leaves, the blend remains smooth, rounded, and highly approachable while still delivering deep curry flavor.
 
Bloom Recommendation
Medium Bloom • Oil or Ghee
This blend becomes dramatically richer when gently bloomed in oil or ghee before liquid ingredients are added. Blooming helps the warm spices open fully and creates a deeper, more unified curry flavor.
 
Spicekeeper Tip
Try blooming the curry powder in butter or ghee before adding onions and broth. Even 30 seconds of blooming completely changes the depth and aroma of the finished dish.
 
Ingredients
Black Pepper, Cardamom, Cayenne, Chili Powder, Cinnamon, Coriander, Cumin, Ginger, Mustard, Turmeric
 
No fillers. No preservatives. Freshly blended in small batches by Oak City Spice Blends.
 
Curry Powder