Submitted by: Geoff Marshall from Chicago, IL
Yield: Roughly 1 cup of ground spices
Place all whole spices in a dry pan. (Set aside turmeric and ginger.)
Place pan over medium heat and toast for about 3 minutes. Spices will be ready when they have a deliciously fragrant and nutty aroma.
Pour toasted spices onto a dinner plate or ceramic bowl and let them cool to room temperature.
Pour spices into a spice grinder, dedicated coffee grinder, or mortar and pestle.
Grind and pulverize spices until they reach a fine consistency.
Sift spices though a fine mesh wire sieve. Grind any spices that do not pass through once more.
Sift again and discard any pieces that do not pass through.
In a mixing bowl, add ginger and turmeric to the freshly ground spices. Whisk all spices together thoroughly.
You may wish to sift once more and stir again to ensure an even blend.
Keep spices in an air-tight container and use them in your favorite curry recipes.