---------- 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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