(about 20 pods) cardamom seeds (cracked with a cleaver to release seeds)
3
tb
Coriander seeds
1
tb
Cumin seeds
1
tb
Mustard seeds
6
Whole cloves
1
Stick (3-inch) cinnamon; thin, broken into pieces
1/4
ts
Ground mace
1/4
ts
Nutmeg; grated
1
pn
(big) Cayenne
2
tb
Turmeric; ground
Hot pepper; toasted and dried (to taste)
INSTRUCTIONS
Date: Mon, 18 Mar 1996 00:21:11 -0500
From: Walt Gray <waltgray@mnsinc.com>
Recipe: Chuck Ozburn in Pok, New York 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.
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