Authentic Curry Powder

• 2 ounces cumin seeds
• 1 ounce black pepper
• 6 ounces coriander seeds
• 1/2 ounce fenugreek seeds
• 1 ounce cloves
• 1 ounce cardamom seeds
• 2 ounces red chile powder
• 2 ounces cinnamon
• 1 ounce mace

1. Take the first four ingredients (those headed "To Parch") and roast in a moderate oven, or parch in a dry frying pan, until a rich aroma is given off, but taking care not to burn them.
2. Allow to cool before mixing with the second batch of ingredients.
3. Put the mixed cooled spices in a grinder (we use an old coffee grinder) and grind until finely powdered.
4. Pass through a fine sieve, and if necessary re-grind.
5. Store the mixed spices in a large jar with an airtight stopper.
6. All spices keep best if stored in a cool dry dark place.
7. Curry powder, if kept in an airtight jar, improves with moderate keeping (up to a year or so).

cumin seeds, black pepper, coriander seeds, fenugreek seeds, cloves, cardamom seeds, red chile, cinnamon, mace

Taken from recipeland.com/recipe/v/authentic-curry-powder-44463 (may not work)