Curry Powder

• 20 green cardamom pods
• 16 whole cloves
• 4 whole star anise
• 2 tablespoons coriander seeds
• 2 teaspoons cumin seeds
• 1 1/2 teaspoons coarsely grated dried ginger
• 1 teaspoon crumbled shredded mace
• 3/4 teaspoon fennel seed
• 1/2 teaspoon white peppercorns
• 1/2 teaspoon fenugreek seeds
• 1 1/2 tablespoons turmeric
• 1 1/4 teaspoons cayenne pepper

1. Combine the first 10 spices in a heavy medium saute pan.
2. Stir over low heat until fragrant, about 5 minutes.
3. Transfer the spices to a spice grinder.
4. Add the turmeric and cayenne pepper to the same pan and stir over low heat until fragrant, about 3 minutes.
5. Transfer the turmeric mixture to the whole spices in the spice grinder.
6. Finely grind the toasted spices.
7. Transfer the curry powder to a jar and seal tightly.
8. Store airtight at room temperature for 2 weeks to allow the spices to blend.

green cardamom, cloves, star anise, coriander seeds, cumin seeds, ginger, mace, fennel seed, white peppercorns, fenugreek seeds, turmeric, cayenne pepper

Taken from www.cookstr.com/recipes/curry-powder (may not work)