3/4 c  Coriander seeds

    3/4 c  Mustard seeds

    1/4 c  Fennel seeds

      2 tb Celery seeds

      2 tb Ground mace

      2 tb Ground turmeric

  1 1/2 ts Ground cloves

      1 tb Crushed red pepper flakes

  1 1/2 ts Fresh ground black pepper

     15    Coins dried ginger

      3    Cloves dried garlic

  1. Position rack in lower third of the oven. Preheat to 300 deg.F

  2. Combine coriander, mustard, cumin, fennel, celery, mace, turmeric and

  cloves in 11 x 8 x 2 glass baking dish. Stir thoroughly
  3. Bake in preheated oven for 30 minutes, stirring occasionally. Cool

  completely.
  4. Stir in the red peeper flakes, dried ginger and dried garlic.

  5. Working in small batches, grind mixture finely in a spice mill, coffee

  grinder, mini food processor, or blender (mixture ground in a blender will
  not have as fine a texture). Divide evenly among jars. Seal tightly. Keeps
  fresh for up to 6 months. Makes 5 4-ounce jars.