Instructions: 2 Oz Cummin seed 1 oz Black pepper 6 oz Coriander seed 1/2 oz Fenugreek seed
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).

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