Seasonings

Curry Powder

  • 3/4 cup Coriander seeds
  • 3/4 cup Mustard seeds
  • 2 tablespoons Celery seeds
  • 2 tablespoons Ground mace
  • 2 tablespoons Ground turmeric
  • 1 1/2 teaspoons Ground cloves
  • 1 tablespoon Red pepper flakes
  • 1 1/2 teaspoons Freshly ground black pepper
  • 15 pieces Dried ginger
  • 3 Cloves dried garlic, minced
  • 1/4 cup Fennel seeds

    • 1. Postition rack in lower third of theoven. Preheat to 300º degrees F.

    2. Combine coiander seeds, mustard seeds, cumin seeds, fennel seeds, celery seeds, mace, turmeric and ground cloves in a 11 x 8 x 2-inch glass baking dish. Stir thouroughly.

    3. Bake in preheated oven for 30minutes, stirring occasionally. Cool completely.

    4. Stir in the red pepper 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 finea texture). Divide evenly among jars. Seal tightly. Keeps fresh for up to 6 months.

    Makes 5 4oz jars.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!