Ingredients

6 tablespoons roasted coriander seed
1 teaspoon roasted anise seed
1 teaspoon roasted cloves
1 teaspoon turmeric
1 teaspoon roasted cumin seed
1 teaspoon roasted fenugreek seed
1 teaspoon roasted black peppercorns
1 teaspoon roasted mustard seed
2 cloves garlic, chopped
1 large onion, chopped
1/2 habanero chile, seeds and stem removed, chopped (or substitute 3 red jalapenos)
Water as needed

Instructions

Grind all the ingredients into a paste with a mortar and pestle, or use a food processor and puree.  

Ingredients

1/2 cup coriander seed
3 tablespoons cumin seed
1 tablespoon fennel seed
1 tablespoon mustard seed
1 tablespoon whole cloves
2 tablespoons black peppercorns
3 small, hot, red, dried chiles such as piquins or santakas, seeds and stems removed
4 tablespoons ground cardamom
3 tablespoons ground fenugreek
1 tablespoon ground ginger
1/4 cup ground turmeric

Instructions

In a dry skillet, individually toast the coriander, cumin, fennel, mustard, cloves, and peppercorns over medium heat, taking care not to burn them.

Combine the toasted ingredients and the chiles in a spice mill and grind to a fine powder.  Combine with the other ground ingredients and mix until a uniform color is achieved.

Ingredients

10 small, hot dried red chiles, such as piquins, seeds and stems removed
1 tablespoon rice
1 tablespoon coconut, fresh or flakes
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 teaspoon cardamom seeds
1 teaspoon fenugreek seeds
1 2-inch piece cinnamon
1 teaspoon mustard seeds
6 whole cloves
5 curry leaves

Instructions

Roast the chiles on a cookie sheet in the oven at 350 degrees until they turn very dark.  Remove and allow them to cool.

In a dry skillet, roast the rice, coconut, coriander, cumin, fennel, cardamom, fenugreek, cinnamon, and mustard over medium heat, stirring often, until they turn dark brown, almost black, taking care that they do not burn.

Combine the chiles, roasted spices, cloves, and curry leaves in a spice mill and blend in small batches to a fine powder. 

Ingredients

6 New Mexican red chiles, stems and seeds removed (or substitute 4 small, hot dried chiles, such as piquins)
1/4 cup cumin seeds
1/4 cup coriander seeds
2 tablespoons black peppercorns
1 tablespoon mustard seeds
1 teaspoon cardamom seeds
1 teaspoon whole cloves
1 teaspoon fenugreek seeds
1 tablespoon turmeric powder
1 tablespoon dried, powdered curry leaves

Instructions

Preheat the oven to 250 degrees.

Place the chiles, cumin, coriander, peppercorns, mustard, cardamom, cloves, and fenugreek on a baking pan and place in the oven.  Roast for 15 minutes, taking care that none of the spices burn. Grind these spices in a spice mill to a fine powder in small batches.

Mix the ground spices with the turmeric and the curry leaves in a bowl and seal in an airtight jar.

Ingredients

1/3 cup coriander seeds
1/4 cup cumin seeds
2 tablespoons mustard seeds
2 tablespoons peppercorns
2 tablespoons whole cloves
1 tablespoon fenugreek seeds
2 tablespoons ground cardamom
2 tablespoons ground cinnamon
2 tablespoons powdered turmeric
1/4 cup freshly ground, hot chile powder

Instructions

Dry the whole spices in the oven at 300 degrees F. for 15 minutes, taking care they do not burn.  Remove them from the oven, cool, and grind them together with the ground and powdered spices in a spice mill in small batches.  Mix all together in a bowl.  Store in airtight jars.