Title: Cape Curry Powder (South African)
Categories: Herb Check
Yield: 2 Cups

1	tb	Cloves
2	tb	Black peppercorns
1/2	c	Coriander seeds
3	tb	Cumin seeds
1	tb	Fennel seeds
1	tb	Black mustard seeds
3	sm	Dried hot red chilies piquins or santakas seeds and stems re
1/4	c	Ground cardamon
1/4	c	Turmeric
3	tb	Ground fenugreek
1	tb	Ground ginger

In a dry skillet, separately toast the cloves, peppercorns, coriander, cumin, fennel and mustard seeds over medium heat, taking care not to burn them.

Combine the toasted ingredients and the chilies in a spice mill and grind to a fine powder. combine with the remaining ingredients and mix until a uniform color is achieved. Store in an airtight container. Makes a medium hot curry powder.

A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 179

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