Edward Abbott’s curry powder


  • 80g turmeric (or to taste)
  • 70g coriander seeds, finely ground (or to taste)
  • 40g black pepper, finely ground
  • 30g mustard seeds, finely ground
  • 20g cayenne pepper ((for milder result substitute all or part with sweet paprika))
  • 10g ground ginger
  • 5g ground cinnamon
  • 5g ground cloves
  • 5g ground mace* (available from good spice shops)


Edward Abbott is credited with publishing the first Australian-authored cookbook, The English and Australian cookery book, for the many and the upper ten-thousand (1864). His curry powder recipe used common pantry spices along with the key Indian curry ingredient, turmeric, which householders would purchase, for this purpose, from a pharmacy or specialty grocer. The pepper and cayenne can dominate (perhaps they were milder in 1864!) so you may want to modify the ratios to taste.


Combine all the ingredients and blend together thoroughly. Store in an airtight container for a few days before using, to allow the flavours to meld. Keeps for up to 12 months.
*If you can't find ground mace, substitute with 5g ground nutmeg.

This recipe makes about 375 g, so consider making a half quantity to try it out, or pass on extra to friends as a gift

This recipe appeared in the post Curry chemist-ry on January 17, 2013.

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