---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Curry Powder
 Categories: Ethnic
      Yield: 5 servings
 
    3/4 c  Coriander seeds                 1 1/2 ts Ground cloves
    3/4 c  Mustard seeds                       1 tb Crushed red pepper flakes
    1/4 c  Fennel seeds                    1 1/2 ts Fresh ground black pepper
      2 tb Celery seeds                       15    Coins dried ginger
      2 tb Ground mace                         3    Cloves dried garlic
      2 tb Ground turmeric                
 
  1>. Position rack in lower third of the oven. Preheat to 300 deg.F 2>.
  Combine coriander, mustard, cumin, fennel, celery, mace, turmeric annd
  cloves in 11 x 8 x 2 glass baking dish. Stir thouroughly 3>. Bake in
  preheated oven for 30 minutes, stirring occasionally. Cool completely. 4>.
  Stir in the red peeper flakes, dried ginger and dried garlic. 5>. Working
  in small batches, gring mixture finely in a spice mill, coffee grinder,
  mini food processor, or blender (mixture ground in a blender will not have
  as fine a texture). Divide evenly among jars. Seal tightly. Keeps fresh for
  up to 6 months. Makes 5 4-ounce jars.
 
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