Warm Curry Powder

• 10 cardamom pods
• 1 cinnamon stick
• 1 teaspoon whole cloves
• 1/2 teaspoon nutmeg pieces
• 1 tablespoon cumin seeds
• 1 tablespoon fennel seeds

1. Crush cardamom pods with side of a knife or bottom of a pot; remove seeds and discard husks.
2. Put all ingredients in a small skillet and turn heat to medium.
3. Toast, occasionally shaking pan, until mixture is fragrant, 3 to 5 minutes.
4. Grind in a spice or coffee grinder until powdery.
5. Can be stored in a tightly covered container for up to several weeks.

pods, cinnamon, whole cloves, nutmeg, cumin seeds, fennel seeds

Taken from cooking.nytimes.com/recipes/10604 (may not work)