Title: Curry Powder #3
Categories: Spicy
Yield: 1 Servings

3	tb	Coriander seeds
2	tb	Cumin seeds
2	tb	Tumeric
1	tb	Mustard seeds
2 1/2	ts	Fennel seeds
8		Pods cardamon seeds
8		Cloves
1 1/2	ts	Ground ginger
1 1/2	ts	Black peppercorns
1/4	ts	Freshly grated nutmeg
1/4	ts	Cayenne

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

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