3 tbsp coriander seeds

2 tbsp cumin seeds

2 tbsp turmeric

1 tbsp mustard seeds

2 1/2 tsp fennel seeds

8 whole cloves

1 1/2 tsp ground ginger

1 1/2 tsp black peppercorns

1/4 tsp ground nutmeg

1/4 tsp cayenne

• Preheat oven to 250F
• In a bowl, combine all ingredients
• Spread out on a pan and toast for 20 minutes on middle rack.  Check often, you don’t want spices to burn
• Let cool to room temperature
• Grind spice mixture in batches with a spice grinder or coffee grinder and strain through a sieve into a bowl
• The curry powder will keep six months in a tightly sealed jar in a cool, dark place