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Title: Curry Powder
Categories: Ethnic
Yield: 5 Servings

3/4cCoriander seeds
3/4cMustard seeds
1/4cFennel seeds
2tbCelery seeds
2tbGround mace
2tbGround turmeric
1 1/2tsGround cloves
1tbCrushed red pepper flakes
1 1/2tsFresh ground black pepper
15 Coins dried ginger
3 Cloves dried garlic

1>. Position rack in lower third of the oven. Preheat to 300 deg.F 2>. Combine coriander, mustard, cumin, fennel, celery, mace, turmeric annd cloves in 11 x 8 x 2 glass baking dish. Stir thouroughly 3>. Bake in preheated oven for 30 minutes, stirring occasionally. Cool completely. 4>. Stir in the red peeper flakes, dried ginger and dried garlic. 5>. Working in small batches, gring mixture finely in a spice mill, coffee grinder, mini food processor, or blender (mixture ground in a blender will not have as fine a texture). Divide evenly among jars. Seal tightly. Keeps fresh for up to 6 months. Makes 5 4-ounce jars.