1 tablespoon coriander seeds

½ tablespoon cumin seeds

½ teaspoon fennel seeds

¼ teaspoon whole cloves or ⅛ teaspoon ground cloves

¼ teaspoon mustard seeds

½ tablespoon cardamom seeds

½ tablespoon whole black peppercorns

½ teaspoon dried red pepper flakes, or crushed red peppers

½ tablespoon turmeric

⅛ teaspoon ground ginger

⅛ teaspoon ground cinnamon

• Toast the coriander seeds, cumin seeds, fennel seeds, cloves, mustard seeds, cardamom seeds, peppercorns, and red pepper flakes in a small, dry skillet over medium-low heat. Stir the spices often to prevent them from burning. Toast for a couple of minutes, or until the spices smell fragrant.

• Add the toasted spices to a clean coffee grinder (see Appendix B) and grind into a fine powder. Add the turmeric, ginger, and cinnamon, and pulse the grinder a few times to combine them with the other spices. Use the spice blend immediately, or, if stored in a sealed glass jar, it can be kept in a cool, dry place for 1 month or indefinitely in the freezer.

Currying a Flavor

A dry-toasted curry powder blend lets you eliminate some of the butter or oil called for in a recipe because the fat isn't needed to sauté the powder, although the fat can be left in the recipe for the extra flavor it imparts — or if it's needed to make a roux — if leaving it is within the fat requirements of your diet.