Yield: 3 1/2 cups
| Measure | Ingredient |
|---|---|
| 1 cup | Coriander seeds |
| 1 cup | Cumin seeds |
| ⅔ cup | Whole star anise |
| ⅓ cup | Dried red chilies seeds and stems removed |
| ¼ cup | Turmeric |
| 1 \N | 1\" piece cinnamon |
| 4 \N | Cloves |
| 2 tablespoons | Black peppercorns |
| 2 tablespoons | Cardamon (opt) |
| 2 tablespoons | Nutmeg (opt) |
Roast each of the spices separately in a dry skillet over low heat, stirring constantly, until they are lightly browned. Take care that they do not burn.
Grind the spices together in a food processor, blender or mortar and pestle until they form a fine powder. Store in a small airtight container.
Note: adjust the heat level by using piquin or Thai chilies for extra heat or New Mexico chilies for less heat.
A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 148 Submitted By DIANE LAZARUS On 01-25-95