If you use a baiking tray and the oven, preheat the oven to 300 F. Line the baking tray with aluminum foil and place all the whole spices in separate heaps on the tray (this is so that you can easily remove the smaller spices as they det done_. Place the baking tray on the top shelf for up to 10 minutes, or until the spices become aromatic and slightly brown. Do not over-roast. If you use a frying pan ( aheavy cast iron pan is preferred), set it over low heat and separately dry-roast the whole spices, stirring them and shaking the pan constatly until the aroma is released and they begin to brown. (When roasting the cillies, keep your face averted as they give off a punget, eye-watering smoke) Do not let the spices burn. If you are using ground spices, warm them gently on a baking tray in the oven until they begin to give off an aroma, taking care not to burn them; this is a quick process. Feed the roasted whole spices into a spice grinder, blender or mortar and grind or pound into fine powder. (This will have to be done in batches.) Accumulate the powder in bowl or pour it into a storage jar. Add the preground spices and stir or shake the mixtrue until all the spices are thoroughly blended. Cover the bowl or cap the storage jar tightly. NOTES : if using ground spices, here are the measurements coriander 1/2 cup, 1/4 cup of cumin, 1/2 tablespoon of cayenne, 1 tablespoon of ground black pepper. I have done this both with pre ground spices and with whole. I prefer to use whole, but had excellent results with the ground. Recipe by: The Cuisines of Asia, by Jennifer Brennan Posted to MC-Recipe Digest V1 #1029 by Julie Johnston on Jan 21, 1998