Spice Mixes & Curry Pastes: Homemade Blends for Authentic Flavour
Tired of curry that tastes “nearly right” but never quite hits the mark? This book shows you how to build flavour the way it’s meant to be built — starting with properly balanced spice mixes and curry pastes you can make at home. Clear ratios, practical methods, and real ways to use each blend.
- Spice mix fundamentals: ratios, freshness, toasting and grinding
- Core blends and regional-style mixes (mild to hot)
- Curry pastes: base ingredients, consistency and safe storage
- How to use each mix properly in curries, marinades and sides
What’s inside
- Spice quality, freshness and why “old spice” tastes flat
- Toasting and blooming: when to do it, and when not to
- Blending rules: balancing warmth, sweetness, aroma and heat
- Essential homemade mixes (including garam masala-style and tandoori-style)
- Curry powder style blends: mild, medium and hot profiles
- Curry pastes: building blocks, texture, and batch prep
- Storage: jars, labelling, shelf-life and avoiding rancid flavours
- Practical uses: turning blends into curries, marinades, rubs and sauces