----------------------------------TO PARCH----------------------------------
      2 oz Cummin seed

      1 oz Black pepper

      6 oz Coriander seed

    1/2 oz Fenugreek seed

---------------------------------UNPARCHED---------------------------------
      1 oz Cloves

      1 oz Cardamom

      2 oz Red chilles (hot ones)

      2 oz Cinnamon

      1 oz Mace

  Take the first four ingredients (those headed "To Parch") and roast in a
  moderate oven, or parch in a dry frying pan, until a rich aroma is given
  off, but taking care not to burn them. Allow to cool before mixing with the
  second batch of ingredients.
    Put the mixed cooled spices in a grinder (we use an old coffee grinder)
  and grind until finely powdered. Pass through a fine sieve, and if
  necessary re-grind. Store the mixed spices in a large jar with an airtight
  stopper. All spices keep best if stored in a cool dry dark place. Curry
  powder, if kept in an airtight jar, improves with moderate keeping (up to a
  year or so).