* 1 1/4 oz. cumin seed
* 1 oz. coriander seed
* 1 oz. turmeric seed
* 1 oz. fenugreek seed
* 3/4 oz. poppy seed
* 1/4 oz. cardamon seeds, removed from pods
* 1/4 oz. mustard seed
* 1 oz. dried chili pods
* 1/2 oz. ground cinnamon
* 1/4 oz. powdered ginger

Directions:

1. Heat all ingredients, expect the ginger and the cinnamon, in a heavy skillet on a medium flame and gently roast until they turn a few shades darker. Stir occasionally.
2. When the spices are roasted turn off the flame and allow them to cool for a bit.
3. Once cooled, grind everything together to a fine powder.
4. Store in an airtight container in a cool, dark place.

* 1/2 cup ancho chili powder
* 2 T cumin seeds
* 2 T onion powder
* 2 T Mexican oregano (You can also substitute regular Italian oregano)
* 1 T chipotle chili powder
* 1 t ground allspice

Directions:

1. Heat cumin seeds in a heavy skillet on a medium flame and gently roast until they turn a few shades darker. Stir occasionally.
2. Allow cumin seeds to cool for a bit.
3. Once cooled, grind everything together to a fine powder.
4. Store in an airtight container in a cool, dark place.

* 4 T coriander seeds
* 1 T cumin seeds
* 1 1/2 t black cumin seeds (shahjeera)
* 1 1/2 t dry ground ginger
* 4 large cardamom pods
* 3/4 t cloves
* 2 inches (5 cm) long cinnamon stick
* 4 bay leaves

Directions:

1. Heat all ingredients, expect the ginger, in a heavy skillet (I use cast iron) on a medium flame and gently roast until they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside.
2. When the spices are roasted turn off the flame and allow them to cool for a bit.
3. Once cooled, remove the cardamom seeds from their skins and mix them
4. Grind everything together to a fine powder in a coffee grinder, magic bullet type blender (this is what I use), or if you are a stud by hand with a mortar and pestle. Note that if you use a coffee grinder you will need an inexpensive one devoted solely to spice blending. Otherwise your coffee will taste like Indian food and your Indian food will taste like coffee. Ick.
5. Store in an airtight container in a cool, dark place.