A few days ago I mentioned on another thread that I had made up a batch of curry powder, and someone asked me to post the recipe. I didn't then because I had used a new-to-me recipe, and wasn't pleased with the results. I tried it again, and am happier, so will post the recipe now. But first a word about herbs and spices. I grow most of my own herbs, and I buy my spices in bulk. If neither of those apply to you, and if you can't see yourself ever using up the rest of a 1/2 pound bag of cumin (for example), then I would strongly suggest that you buy your curry powder and other mixes that you like already made up. Its not worth stockpiling lots of spices that you won't use. If you like to cook with spices though - Indian, Mexican, Chinese, etc - it is very worthwhile buying spices in bulk, and herbs as well, if they aren't in your garden. Those little jars at the supermarket are way too expensive if you use a lot. I buy my spices (those I can) at a wonderful little Indian market that I know - good quality, and cheap ! For others I get them online - there are numerous sources. If you worry about them going bad before you can use them up, here are one or two tips. When possible, buy them in their whole form; I think the only spice I buy already ground is turmeric*. Whole spices, properly stored, will last for years. Ground spices begin to deteriorate within a few months. A small coffee mill, the kind with horizontal blades, makes an excellent spice mill (but don't ever use it again for coffee ). Or, if it fits, use a small jelly jar with the blades from your blender. This works with Oster machines; I don't know about other brands. Store your spices, and herbs, in a dark, cool spot. I keep small jars in my kitchen; the rest is either in glass jars in my dark pantry, or in old cookie tins (in their original packages), also in the pantry. If I had room I would store them in the freezer. As it is only the oily ones, like sesame or poppy seeds are kept there. Stored cool and dark like this even dried herbs will keep their flavor and color a lot longer than is usually recommended. A couple of more thoughts on spice mills - I keep a small brush (cheapie 1" paintbrush from the hardware store) to brush out the ground powder; and I occasionally grind a spoonful of rice, or a small piece of bread to clean out the machine.
ETA: * Oops! I goofed. Paprika, and mustard powder I also buy ground - mustard seed is also in my pantry, but the yellow powder has its' own uses.
ETA: * Oops! I goofed. Paprika, and mustard powder I also buy ground - mustard seed is also in my pantry, but the yellow powder has its' own uses.