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1/4 c Cumin seeds

8 Dried red chiles

1 tb Black peppercorns

1 tb Cardamom seeds

1 Inch cinnamon sticks,

-crushed 1 tb Plus 1 tsp black mustard

-seeds 1 tb Fenugreek seeds

Put all spices in a heavy skillet and dry roast over medium heat 5 to 10 minutes, until browned, stirring constantly. Cool completely, then grind to a fine powder in a coffee grinder or with a pestle and mortar. Store in an airtight container up to 2 months. From: Steve Herrick Source: [The Book of Curries & Indian Foods by Linda Fraser]