Title: West Indian Curry Powder
Categories: Spice, Indian
Yield: 1 Servings

1 tb Coriander seeds
1 tb Each of the following whole
-spices: aniseed, cumin,
-black mustard, fenugreek,
-black pepper
1 Piece of cinnamon
2 tb Ginger
2 tb Turmeric

The following spice mixtures are just samples of how to make each mixture.
There are many many varieties of each mixture and the below recipes can be
modified to fit individual tastes. Most will keep for 3 or 4 months.

Roast and blend as above Posted to TNT - Prodigy's Recipe Exchange
Newsletter by crmcbride@juno.com (Caroline R McBride) on Jul 17, 1997