3 tb Coriander seeds 2 tb Cumin seeds 2 tb Tumeric 1 tb Mustard seeds 2 1/2 ts Fennel seeds 8 Pods cardamon seeds 8 Cloves 1 1/2 ts Ground ginger 1 1/2 ts Black peppercorns 1/4 ts Freshly grated nutmeg 1/4 ts Cayenne In a bowl, combine all the ingredients. Spread mixture out on a jelly roll pan and toast in a preheated 250 degree F oven for 20 minutes. Let cool to room temperature. Pulverize the spice mixture in batches with an electric spice or coffee grinder and strain it through a sieve into a bowl. The curry powder will keep six months in a tightly sealed jar in a cool dark place. Use to season soups and stews. Makes about 1/2 cups. Recipe: Chuck Ozburn in Pok, New York