Trinidad Curry Powder
['6 cardamom pods', '1 cup coriander seeds', '¼ cup cumin seeds', '1 Tbsp. mustard seeds', '1 Tbsp. fenugreek seeds', '10-15 curry leaves (optional)', '¼ cup whole black peppercorns', '6 whole cloves', '⅓ cup plus 1 Tbsp. ground turmeric']
Break open the cardamom pods, remove the seeds, and discard the pods.
Place the cardamom seeds, coriander, seeds, cumin seeds, mustard seeds, fenugreek seeds, and curry leaves in a heavy frying pan and toast, swirling for about 5 minutes, until the spices begin to release their aromas.
Place the toasted spices in a food processor or spice grinder and add the peppercorns and cloves. Grind the mixture to a find powder. Stir in the turmeric.
Store in an airtight container. If stored properly, curry powder will keep for at least two months.
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