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| 2 1/2 Teelöffel | Fenugreek |
| | (optional but |
| | Recommended) |
| 1 Teelöffel | Cardamom seeds |
| 3 Esslöffel | Coriander seeds |
| 1 Esslöffel | cumin seeds |
| 1 Esslöffel | Mustard seeds |
| 6 | cloves whole |
| 1 | Thin cinnamon stick |
| | (2-3 Inches/Broken |
| | In Pcs) |
| 1/4 Teelöffel | mace ground |
| 1/4 Teelöffel | nutmeg freshly ground |
| 1 Prise | cayenne pepper |
| | Or to taste |
| 2 Esslöffel | tumeric ground |
| | Toasted dried hot red |
| | Peppers to taste |
| | Seeds removed |
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Preheat oven to 225~F, (yes 225); combine fenugreek, cardamom, coriander, cumin, mustard seeds, cloves, and broken cinnamom in a small pan and bake for 15 minutes, shaking the pan a few times; let cool; combine the toasted spices with the mace, nutmeg, cayenne, tumeric and toasted peppers in a spice mill or coffee grinder, dedicated to spices; grind into a powder; store airtight. Yield: 1/2 cup. Note: Don't make a large amount of powder at once, as the flavors fade or become acrid if kept too long. This is a mild and more delicate powder than any store-bought version; make a small amount at first and adjust to your own taste. Chuck Ozburn
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