West Indian Massala

• 6 tablespoons coriander seeds
• 1 teaspoon fenugreek seeds
• 2 teaspoons fennel seeds
• 1 teaspoon mustard seeds
• 1 12 teaspoons cumin seeds
• 2 teaspoons turmeric (optional)
• 12 teaspoon ground habanero chile pepper (optional)

1. Toast all the seeds in a dry skillet, stirring well, until they begin popping.
2. Lower the heat and cook for an additional 5 minutes, taking care not to burn the seeds.
3. Cool the seeds and grind them all together finely in a spice mill or with a mortar and pestle.
4. Add the turmeric and mix well if you wish to make a curry powder.
5. Add the habanero powder for a hotter masala.
6. Store in a tightly closed container in your spice cabinet.

coriander seeds, fenugreek seeds, fennel seeds, mustard seeds, cumin seeds, turmeric, ground habanero chile pepper

Taken from www.food.com/recipe/west-indian-massala-228735 (may not work)