Hot Curry Powder

Curry powder is a generic term for what we think of as an Indian blend of spices. These mixtures can be quite personal, so adjust this recipe to your taste. If it sounds too hot for you (the black peppercorns alone pack quite a punch), try the others that follow or just reduce the amount of chiles.

2 small dried Thai or other hot chiles

1 tablespoon black peppercorns

1 tablespoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon fennel seeds

1 teaspoon ground fenugreek

1 tablespoon ground turmeric

1 tablespoon ground ginger

Cayenne, to taste (optional

• Put the chiles, peppercorns, and seeds in a medium skillet over medium heat. Cook, shaking the pan occasionally, until lightly browned and fragrant, just a few minutes; for the last minute of cooking, add the ground spices.
• Cool, then grind to a fine powder in a spice or coffee grinder; add cayenne to taste at this stage if you’re using it. Store in a tightly covered opaque container for up to several months.

MAKES: About 1/4 cup

TIME: 10 minutes