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.
