2 1/2 cup coriander seeds
1 cup cumin seeds
1/4 lb large cardamoms
1/2 cup cinnamon
2/3 cup cloves
1 cup peppercorns
1 teaspoon grated nutmeg
Roast the coriander and cumin seeds, separately, in a warm oven or under a low grill for about 3 to 5 minutes, shaking them round constantly if under a grill. This is to make them easier to grind and the seeds should not burn. Peel the cardamoms. Remove the husks and strawy bits. grind all the spices in a blender or finely adjusted coffee grinder. Stor in an airtight container. Use as directed in the recipes.
From How To Make Good Curries by Helen Lawson Copyright 1973
