Ingredients

2 1/2 tsp fenugreek

1 tsp (about 20 pods) cardamom

1 seeds (cracked with a

1 cleaver to release seeds)

3 tbsp coriander seeds

1 tbsp cumin seeds

1 tbsp mustard seeds

6 cloves, whole

1 3 in cinnamon stick, thin

1 and broken into pieces

1/4 tsp ground mace

1/4 tsp nutmeg, grated

1 big pinch cayenne

2 tbsp turmeric, ground

1 hot pepper, toasted and

1 dried (to taste)

Method

Preheat oven to 225 degree F.

In a small pan, combine fenugreek, cardamom, coriander, cumin and mustard seeds, cloves, and broken cinnamon stick. Bake for 15 minutes, shaking the pan a few times. Let cool.

In bowl, combine the toasted spices with the mace, nutmeg, cayenne, tumeric and peppers. Place in a spice mill and grind to a powder. Store in an airtight container. Makes a 1/2 cup of curry powder.

Cooks Comments and Tips

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