- In a heavy pan over medium heat, combine the coriander, cumin, caraway seeds, cinnamon, fennel seeds and peppercorns. Toast them until the seeds begin to pop and smell fragrant – about two minutes. Be careful to avoid burning the spices.
- Transfer the toasted seeds and cinnamon to a clean coffee mill and grind to a powder.
- Sift the spices into a clean bowl and mix in the turmeric, ginger and cayenne pepper.
- Store in a clean glass jar in a cool dark location.
This basic medium-hot curry powder will deliver more flavor than any store-bought curry powder. It will keep about one month, after which the flavors will begin to fade, but still deliver quite a lot of flavor. Try to purchase the spices in an organic store for best results.