Zanzibar Curry Powder Spice Mix

I researched this spice mix high and low, and I couldn’t find a “recipe” for this wonderful flavoring. So I took the ingredients I found which crossed over from other ready made mixes, and created my own. I must say, this is really good! We tried it on grilled chicken wings. This is the protein I use when trying new spice mixes as the flavor of the wings take on any type of spice so well.

I took the time to toast the whole spices, but if you don’t have any, or just want to make it quickly, you can use ground spice. I haven’t tried that, but the flavor profile probably won’t be the same. You will need as spice grinder for this, I use a dedicated coffee grinder that I use only for spices. You can use a mortar and pestle also.

One of my favorite quick dishes is to sprinkle it on spiralized beets and sweet potatoes, then roast them with a little olive oil at 375F for about 15 minutes, stirring half way through. This is so good with orange sections. It makes a nice side dish for anything grilled!

Zanzibar Curry Powder

Zanzibar Curry Powder

5 from 1 vote
Course Barbecue, North African Food, World Recipes
Cuisine Zanzibar


Whole Spices

  • 1 tbsp Whole Coriander Seeds
  • 2 tsp Whole Cumin seeds
  • 2 tsp Whole Yellow Mustard Seeds
  • 1/2 tsp Whole Fennel Seeds

Ground Spices

  • 1/2 tsp Ground cinnamon
  • 1/2 tsp Ground turmeric
  • 1 tsp brown sugar
  • 1 tsp Sweet Paprika
  • 1/8 tsp Cayenne Pepper or more if you like it really spicy


Measure spices

  • Separately measure spices into two small bowls.

Toast Whole Spices

  • Heat a non stick or cast iron skillet over medium heat. Add Whole Spices only, and stir and heat until you hear the spices begin to pop. Take it off the heat when you hear popping, and put back in bowl to cool.

Grind Spices

  • When whole spices are cool, put in spice grinder and grind to a powder.

Mix Spices

  • Add ground whole spice mixture to the previously ground spices, mix. The spice mix is ready to use.
  • Store in a glass container out of direct light for up to 3 months. For longer storage, you can freeze it to preserve the flavors up to 6 months.
    Note: It is best to keep your whole spices in the freezer for best flavor.


Add about a half teaspoon of salt, or to taste to each tablespoon of spice mix when flavoring your meat.
Try this mix also in rice pilaf or pilau, toast the mixture in with the rice and vege's before you add the liquid to bring open up the spice oils.
This was just slightly spicy with the amount of cayenne pepper I put in, but certainly, if you didn't like heat, or would like more, add more of leave it out. After  all, we're all about Making It Your Own!
Keyword Cinnamon, Spice Blend, spice mix, Spicy, vegan

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