Title: Curry Powder
Categories: Ethnic
Yield: 5 Servings
| 3/4 | c | Coriander seeds |
| 3/4 | c | Mustard seeds |
| 1/4 | c | Fennel seeds |
| 2 | tb | Celery seeds |
| 2 | tb | Ground mace |
| 2 | tb | Ground turmeric |
| 1 1/2 | ts | Ground cloves |
| 1 | tb | Crushed red pepper flakes |
| 1 1/2 | ts | Fresh 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.