Curry powder #8
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Coriander seeds |
| ¾ | cup | Mustard seeds |
| ¼ | cup | Fennel seeds |
| 2 | tablespoons | Celery seeds |
| 2 | tablespoons | Ground mace |
| 2 | tablespoons | Ground turmeric |
| 1½ | teaspoon | Ground cloves |
| 1 | tablespoon | Crushed red pepper flakes |
| 1½ | teaspoon | Fresh ground black pepper |
| 15 | Coins dried ginger | |
| 3 | Cloves dried garlic | |
Directions
1. Position rack in lower third of the oven. Preheat to 300 deg.F 2. Combine coriander, mustard, cumin, fennel, celery, mace, turmeric and cloves in 11 x 8 x 2 glass baking dish. Stir thoroughly 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, grind 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.