| 1 | To make your own curry powder, you will need a small spice grinder, clean coffee grinder or mortar and pestle. |
| 2 | Heat a medium frying pan over medium-low heat and add the mustard seeds, cumin, peppercorns, anise, fenugreek and coriander. |
| 3 | Shaking the pan, dry roast the spices until the mustard seeds turn gray and the spices become fragrant, about 5 minutes. |
| 4 | Let cool, then grind to a fine powder. |
| 5 | Transfer to a small bowl and stir in the turmeric and cinnamon. |
| 6 | Store tightly sealed in a dark place. |
| 7 | It will keep for up to 6 months (or longer) and can be used like any other curry powder. |
| 8 | note: this is what"s known as a sweet curry powder. |
| 9 | It is especially versatile because it has very little heat of its own. |
| 10 | Use it as is or spice it up by adding cayenne or other hot pepper to taste. |
