Spicy Hyderabad-Style Curry Powder

• 20 each cardamom pods green
• 2 each cinnamon sticks broken into pieces
• 5 each bay leaves
• 1/2 teaspoon cloves
• 1/4 teaspoon nutmeg grated
• 2 tablespoons aniseed
• 1 teaspoon black peppercorns
• 5 each red chili peppers dried
• 10 each curry leaves dried
• 6 tablespoons coriander seeds
• 3 tablespoons cumin seeds
• 3 tablespoons turmeric
• 1 tablespoon fenugreek seeds
• 2 tablespoons mustard seeds, black

1. Roast spices in small, heavy saucepan over medium heat for 4 to 5 minutes, stirring constantly until they become a shade darker than their original color.
2. Remove spices from pan and grind to a fine powder in a spice or coffee grinder.
3. Store in an airtight container for up to 6 months.

cardamom pods, cinnamon, bay leaves, cloves, nutmeg, aniseed, black peppercorns, red chili peppers, curry, coriander seeds, cumin seeds, turmeric, fenugreek seeds, mustard seeds

Taken from recipeland.com/recipe/v/spicy-hyderabad-style-curry-pow-34085 (may not work)