So kerrie is not ‘one spice’? No, the use of ‘kerrie’  spice blend in the Netherlands is so common that it has become a household name as one spice. However, ‘kerrie’ is a mix with six or more spices. It will always contain turmeric (kurkuma) and likely coriander, cumin, ginger, mustard seed, black pepper and/or a chilli.  You also often find nutmeg, mace, fenugreek, cardamon, cinnamon, fennel or cloves in it.


This is a basis recipe for kerrie to start with, but feel free to experiment. Do watch out with the cardamon and fenugreek, these spices can be overwhelming.

You can check the freshness of your cardamon by looking at the colour of the seeds in the pods: black? than your good; brown? than they are old.

Buy seeds of a spices instead of powder when possible, often powders of seeds will get bitter quickly. In pre-mix spice blends this bitterness is often covered with sugar and salt.

A good turmeric powder is also essential for a good kerrie mix to avoid making it bitter.

Start with a small amount to try it out and make a bigger batch when you find your perfect recipe. You can keep the mix up to a month in a closed jar.



6 parts Curcuma Longa Lakadong

3 parts corianders seeds

3 part cumin seeds

2 parts fenugreek seeds

2 parts mustard seeds

2 parts Hill Ginger powder

1 part chili powder or cayenne powder

1 part Island Black Pepper

½ part cardamon


Recipe – 5 min

Heat up a baking pan on medium fire to roast all the seeds. Start with the fenugreek and mustard seeds. After around 1 minute add the corianders and cumin and roast all for around another 2 minutes or until you begin to smell the spices.

Grind all the spices together in a mortal or spice(coffee) mill.

Ready – Your dish will taste better than ever.