West Indian Curry Powder

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West Indian Curry Powder Ingredients

25 g (1 oz) coriander seeds	1 tb Black pepper, whole
1 tb Aniseed, whole	A piece of cinnamon
1 tb Cumin, whole	2 tb Ground ginger
1 tb Black mustard, whole	2 tb Ground turmeric
1 tb Fenugreek, whole

Instructions for West Indian Curry Powder

Hindus who migrated to the West Indies in the 19th century introduced their spice blends to the islands, and curries are now found throughout the region. Dry roast all the whole spices for about 5 minutes. Cool, then grind and blend with the ginger and turmeric. In an airtight jar, the powder will keep for 3-4 months. Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground. Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #619 by "Mary Spyridakis" on May 23, 97

Main Ingredient: Cuisine: Uncategorized