Curry Powder #7

Ingredients

3 tb coriander seeds
2 tb cumin seeds
2 tumeric
1 tb mustard seeds
2 1/2 ts fennel seeds
8 pods cardamon seeds
1 1/2 ts ginger
1 1/2 ts black peppercorns
1/4 ts nutmeg
1/4 ts cayenne

Instructions

In a bowl, combine all the ingredients. Spread mixture out on a jelly roll pan and toast in a preheated 250 degree F oven for 20 minutes. Let cool to room temperature. Pulverize the spice mixture in batches with an electric spice or coffee grinder and strain it through a sieve into a bowl. The curry powder will keep six months in a tightly sealed jar in a cool dark place. Use to season soups and stews. Makes about 1/2 cups. Recipe: Chuck Ozburn in Pok, New York