Curry Powder - Jaffrey

• 2 tablespoons whole coriander seeds
• 1 tablespoon whole cumin seed
• 2 teaspoons peppercorns
• 1 1/2 teaspoons whole mustard seeds (brown or yellow)
• 1 teaspoon fenugreek seeds
• 5 whole cloves
• 3 dried hot red chilies, Crumbled
• 1 1/2 teaspoons ground turmeric

1. Heat small, heavy skillet over medium-low heat.
2. Add coriander, cumin, peppercorns, mustard seeds, fenugreek seeds, cloves and chilies.
3. Stir until spices smell toasted and aromatic, about 5 minutes. (A few of the spices will darken a shade.)
4. Add turmeric; stir 10 seconds.
5. Turn out onto clean plate to cool.
6. Transfer spices to coffee or spice grinder, in batches if necessary; grind finely.
7. Use immediately or store in air-tight container in cool, dry place for up to 2 months.

coriander seeds, cumin, peppercorns, whole mustard seeds, fenugreek seeds, cloves, red chilies, ground turmeric

Taken from www.food.com/recipe/curry-powder-jaffrey-482781 (may not work)