Curry powder #8

Yield: 5 servings

Measure 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 \N Coins dried ginger
3 \N 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 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.

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