Step #3 Discard the shells & gather enough of the little seeds that are inside to fill a half tbsp.
Step #4 Place the cardamom, brown mustard, caraway, fennel, fenugreek, coriander & cumin seeds in a cake pan & bake the spices 5 to 7 mins or until the aroma fills your kitchen! Take care not to burn them as they will turn bitter!
Cool these down completely.
Step #5 Next, place the cooled toasted spices in the grinder & add the ground tumeric, ginger & red chili pepper flakes.
Step #6 Pulverize until powder.
Step #7 Pour through a funnel into a clean dry spice bottle & store this in your pantry away from direct sunlight.
Step #8 Use in recipes that call for curry powder.