Step 1

Toast the coriander, cumin, allspice, fenugreek, and black peppercorn seeds in a medium-sized skillet over medium heat until fragrant, about 2 minutes. Be careful not to burn the spices.

Step 2

Remove the seeds from the skillet and transfer them to a spice grinder. Grind the seeds until they are a fine powder.

Step 3

Add the turmeric powder, ground ginger, and scotch bonnet pepper and grind for a few seconds more to combine the spices.

Step 4

Transfer the curry powder to an airtight container and store it in a cool, dry place. Use in your favorite curry recipes.