---------- Recipe via Meal-Master (tm) v8.02
  Categories: Misc
       Yield: 1 /2 cup
       3 tb Coriander seeds
       2 tb Cumin seeds
       2 tb Tumeric
       1 tb Mustard seeds
   2 1/2 ts Fennel seeds
            Seeds of 8 cardamon pods
       8    Cloves
   1 1/2 ts Ground ginger
   1 1/2 ts Black peppercorns
     1/4 ts Freshly grated nutmeg
     1/4 ts Cayenne
   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.