Amount
Ingredient
Preparation



3
tablespoons
coriander seeds





2
tablespoons
cumin seeds





2
tablespoons
turmeric





1
tablespoon
mustard seeds





2 1/2
teaspoons
fennel seeds





8
cardamon
cardamom pods

seeds of



8
each
cloves





1 1/2
teaspoons
ginger

ground



1 1/2
teaspoons
black peppercorns





1/4
teaspoon
nutmeg

freshly grated



1/4
teaspoon
cayenne pepper

 In a bowl, combine all the ingredients. Spread mixture out on a jelly roll pan and toast in a preheated 25 degree F oven for 2 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.