- 3 tablespoons ground coriander
- 2 teaspoons ground turmeric
- 2 teaspoons ground cumin
- 3/4 teaspoon ground cloves
- 3/4 teaspoon ground cardamom
- Dash cayenne pepper
- In a small bowl, combine all ingredients. Store in an airtight container in a cool dry place for up to 6 months. Yield: about 1/4 cup.
Originally published as Curry Blend in Light & Tasty April/May 2005, p45
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