3 tb Coriander seeds

      2 tb Cumin seeds

      2 tb Tumeric

      1 tb Mustard seeds

  2 1/2 ts Fennel seeds

      8    Pods cardamon seeds

      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. Makes about 1/2 cups.
  Recipe:  Chuck Ozburn in Pok, New York