Homemade spice mixtures are more aromatic than store-bought. Rub curry powder on poultry, lamb, and beef, or use it to flavor dips, marinades, and spreads.

Ingredients

　　2 teaspoons whole coriander seeds

　　1 teaspoon whole cumin seeds

　　1/2 teaspoon whole mustard seeds

　　1 teaspoon whole fenugreek seeds

　　4 small dried red chiles

　　1 teaspoon whole black peppercorns

　　10 fresh or dried curry leaves (optional)

　　1/2 teaspoon ground ginger

　　1 teaspoon ground turmeric

　　Place all the seeds together in a small skillet over medium heat, and dry-roast, shaking the pan often, until they give off an aroma, about 5 minutes. Combine all the ingredients in a mortar or spice grinder, and grind to a powder. Store in an airtight container in a cool, dark place.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.