1/4 c  Ground Cinnamon

  2 1/2 tb Ground Coriander

  2 1/2 tb Ground Tumeric

      3 tb Ground Cumin

      1 tb Ground Fenugreek

      2 tb Dry Mustard

      2 tb Ground Cardamom

      2 tb Garlic Salt

      2 tb Ground Poppy Seeds

  2 1/2 tb Ground Dried Chilis

  2 1/2 tb Ground Black Pepper

      1 tb Ground Ginger

  Sprinkle often with vinegar while blending these spices.  This powder may
  be sealed tightly and stored for many months, but it will not give the same
  rich flavour as powders using whole spices and freshly ground.
  NOTE:  A good basic blend from ready-ground spices.
  From How To Make Good Curries by Helen Lawson  Copyright 1973