When Asia and India start getting as round as Americans I’ll reconsider the evidence of toxic rice.

Each curry dish is a different blend of spices but if I am just going to make something curry flavored I have this recipe I sprinkle on things.

Curry Powder
Servings: 1 cup.
2 tbsp cardamom pods
6 tbsp cumin seeds.
8 tbsp coriander seeds.
1 tsp fenugreek seeds.
1 tsp peppercorns.
3 tbsp ground turmeric.
1 tbsp whole cloves.
1 tbsp ground cayenne.

• place all but the last three items in a skillet already heated to medium-high heat.
• shake and stir them until the cumin seeds start popping or smoking and shake some more to keep the smoke to a minimum (about 3-5 minutes total).
• let cool completely (this will happen faster if removed from the skillet to a baking sheet.
• remove and discard the husks from the cardamom pods
  ! you can open them up by putting them in a mortar and pestle beating them up a little.
• in a small bowl combine all the items and mix well.
• working in batches with a spice grinder process until you have a fine powder.
  ! if you don’t have a great spice grinder then I recommend sifting the powder through a mess strainer before storing.
• store in an air tight container