Recipe for Curry Blend 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
1 tbl Mustard seeds
2 tbl Cumin seeds
3 tbl Coriander seeds
1 tsp Fenugreek seeds
20 x Green cardamom pods, seeds from
1 x 2-inch cinnamon stick, broken into pieces
20 x Fresh kari leaves (available at Indian markets)
1 tsp Cayenne
Instructions:
Instructions: Fenugreek is celery-ish in flavor and used in many African cuisines and is also used in curries. Heres a curry blend that I like (from the San

Combine all seeds, cinnamon and kari leaves in a heavy 12-inch frying pan.

Dry-roast over medium heat until the mixture is aromatic and the seeds become reddish-brown, about 5 mins, shaking the pan frequently. Cool slightly. Transfer to a grinder and grind to a fine powder. Stir in cayenne and turmeric. Store in an airtight glass jar. Will keep up to 3 months at cool room temperature, or up to 6 months in the refrigerator.

Yields 2/3
cup.

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