Title: Another curry powder
 Categories: Misc
      Yield: 1 /2 cup
 
      3 tb Coriander seeds
      2 tb Cumin seeds
      2 tb Tumeric
      1 tb Mustard seeds
  2 1/2 ts Fennel seeds
           Seeds of 8 cardamon pods
      8    Cloves
  1 1/2 ts Ground ginger
  1 1/2 ts Black peppercorns
    1/4 ts Freshly grated nutmeg
    1/4 ts Cayenne
 
  In a bowl, combine all the ingredients. Spread mixture out on a jelly
  roll pan and toast in a preheated 250 degree F oven for 20 minutes.
  Let cool to room temperature. Pulverize the spice mixture in batches
  with an electric spice or coffee grinder and strain it through a
  sieve into a bowl. The curry powder will keep six months in a tightly
  sealed jar in a cool dark place. Use to season soups and stews.