¼ cup cumin seed
¼ cup coriander seed
1½ tablespoons cardamom seed
2 whole cinnamon sticks, 3 inches
long
1½ teaspoons whole cloves
3 tablespoons black peppercorns
4 bay leaves
Stir cumin, coriander, cardamom, cinnamon, cloves, peppercorns and bay leaves in a hot skillet for 1 to 2 minutes. Don’t let anything burn.
Cool spices, then grind in a spicemill or clean coffee mill.
Store in lightproof container. Use in any recipe calling for curry powder. Makes about ¾ cup.