| 1 | Roast each of the spices separately in a dry skillet over low heat, stirring constantly, until they are lightly browned. |
| 2 | Take care that they do not burn. |
| 3 | Grind the spices together in a food processor, blender or mortar and pestle until they form a fine powder. |
| 4 | Store in a small airtight container. |
| 5 | Note: adjust the heat level by using piquin or thai chilies for extra heat or new mexico chilies for less heat. |
| 6 | A world of curries by dave dewitt and arthur pais isbn 0-316-18224-9 pg 148 |
