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CURRY POWDER #3

Category:    Spicy
Yield:1 servings
 
      3 tb Coriander seeds                     8    Cloves
      2 tb Cumin seeds                     1 1/2 ts Ground ginger
      2 tb Tumeric                         1 1/2 ts Black peppercorns
      1 tb Mustard seeds                     1/4 ts Freshly grated nutmeg
  2 1/2 ts Fennel seeds                      1/4 ts Cayenne
      8    Pods cardamon seeds            
 
  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
 

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