Zanzibar Curry Powder

Savory Reserve is our limited-release series of small-batch spice blends created in the Savory Spice test kitchen. Some releases showcase rare ingredients or bold new flavor ideas, while others revisit beloved blends from our archives. Each blend is produced once, assigned a release number, and available only while supplies last.

Curry powders, unlike many seasonings that are sprinkled over food just before serving, do their best work when they're cooked. Heat and time allow the spices to bloom, softening their edges while bringing out their full depth and complexity.

Most recipes naturally take care of this as the curry simmers, but if you're making a quick-cooking recipe or adding Zanzibar Curry Powder to something that won't be cooked, like curried chicken salad, there are two simple techniques that help jump-start that process.

The first is to dry toast the curry powder in a dry sauté pan over medium heat, stirring constantly until fragrant, about 2 to 3 minutes. The second, and my preferred method, is to create a simple curry paste by mixing equal parts Zanzibar Curry Powder, water, and oil. Cook the paste in a small saucepan over medium heat, stirring constantly, until fragrant, about 2 to 3 minutes. Once the spices have bloomed, you're ready to build the rest of your dish.

As the weather begins to cool, I naturally find myself reaching for curry more often. There's something about the combination of warm spices and autumn vegetables that just works. Sweet potatoes, butternut squash, carrots, pumpkin, and other fall favorites seem to bring out another side of Zanzibar Curry Powder, creating dishes that are hearty, comforting, and full of flavor.

If you're looking for a place to start, our Zanzibar Sweet Potato Bisque and Zanzibar Coconut Chicken Curry are two recipes that perfectly capture everything I love about this blend.

More than 20 years ago, I came across a breakfast curry recipe from the island of Zanzibar. It wasn't the curry itself that stayed with me. It was the balance. Warm spices, subtle sweetness, and a lingering heat all worked together in a way that was completely different from the curry powders I was familiar with.

At its heart are the familiar curry spices coriander, cumin, fennel, cinnamon, and turmeric, but with a couple of twists. Brown sugar and yellow mustard powder are the two largest ingredients in the blend, an uncommon combination that gives Zanzibar Curry Powder its signature flavor. The mustard provides much of its distinctive character, while the brown sugar rounds the edges of the mustard and the other earthy spices, particularly turmeric, creating a curry that's bold without becoming harsh tasting.

That said, don't mistake "rounded" for "mild." Zanzibar Curry Powder isn't your typical American grocery store curry powder. It has a noticeable spicy kick. I wouldn't call it vindaloo hot, but it's firmly in the medium-hot category, with a heat that builds gradually and lingers long after the first bite.

What I love most, though, is the balanced flavor this curry powder has. Whether you use a little or a lot, you're going to get a curry you'll keep coming back to for another bite, no matter the heat level.

This curry spice blend starts with the classic curry backbone of coriander, cumin, fennel, cinnamon, and turmeric, then takes a turn most curry powders don't. Sugar and yellow mustard sit at the base, an uncommon pairing that defines the flavor of Zanzibar curry powder.

The mustard brings a distinctive, savory sharpness, and the sweetness rounds out the mustard and earthy spices so the blend stays bold without turning harsh. Paprika and cayenne push it into medium-hot territory, with heat that builds slowly and lingers. It's balanced, layered, and far from your average grocery store curry.