Pakistani Curry

History

This blend takes its cues from the rich, regional spice traditions found across Pakistan — from the fragrant curries of Punjab to the bold, slow-cooked stews of Sindh. While there’s no single “Pakistani curry powder,” this blend is inspired by the everyday building blocks of Pakistani home cooking, where warming spices and depth of flavor are always on the table.

Summary

Our Pakistani Curry blend is warm, savory, and gently spiced — a comforting mix of Indian coriander seed, Hungarian paprika, cumin seed, true cinnamon, ginger powder, anise seed, Vietnamese black peppercorn, guajillo flake, and cloves. The result is bold and rounded, with a little sweetness, a touch of heat, and plenty of aromatic complexity.

Why We Love It

This blend works beautifully in chicken korma, spiced ground lamb, or red lentil daal, and it pairs well with tomatoes, yogurt, or ghee. The paprika and guajillo give it a rich color and a gentle kick, while cinnamon, anise, and cloves bring that signature South Asian warmth. Once you try it, you’ll find yourself reaching for it often.

The More You Know

There’s huge diversity in Pakistani cuisine — no two spice blends are exactly alike, and many cooks build theirs fresh each time.