Curry Powder
2 tbsp coriander seeds
1 1/2 tbsp cumin seeds
2 tsp mustard seeds
1/2 tbsp fennel seeds
1 tsp black peppercorns
3 green cardamom pods
2 cloves
1 tbsp ground turmeric
1/2 tbsp fenugreek seeds
2 tsp ground ginger
1 tsp ground chiles
1/4 tsp ground cinnamon
In a dry frying pan, toast the coriander, cumin, fennel, peppercorns, cardamom, and cloves until fragrant, around 1-2 minutes, moving the pan constantly to keep the spices from burning. Move to a spice grinder along with the remaining ingredients. Let cool completely, then grind. Store in an airtight container.
Garam Masala
2 tbsp coriander seeds
1 tbsp black peppercorns
1 tbsp cumin seeds
12 green cardamom pods (or 1 tbsp cardamom seeds)
2 tsp fennel seeds
10 whole cloves
1/2 a nutmeg, ground
1 tsp ground ginger
1 tsp cinnamon
In a dry frying pan, toast the coriander, peppercorns, cumin, cardamom, fennel, and cloves until fragrant, around 1-2 minutes, moving the pan constantly to keep the spices from burning. Move to a spice grinder along with the nutmeg, ginger, and cinnamon. Let cool completely, then grind. Store in an airtight container.
Pumpkin Pie Spice
2 tbsp ground cinnamon
1 1/2 tbsp ground ginger
1 tbsp freshly ground nutmeg
1 tsp allspice berries
1/2 tsp black peppercorns
10 whole cloves
Grind all of the ingredients together in a spice grinder and store in an airtight container.
Chili Powder (with whole dried chiles)
3 ancho chiles
3 guajillo chiles
2 tbsp cumin seeds
1 tbsp dried oregano
1 tsp smoked paprika
1 tsp garlic powder
1/8 tsp salt
Remove the stems and seeds from the chiles and slice or tear into small pieces. Add the chiles and cumin seeds to a dry frying pan and toast over medium heat until fragrant, around 1-2 minutes, moving the pan constantly to keep the spices from burning. Let cool completely, then add to a spice grinder along with the oregano and smoked paprika. Grind to a uniform powder. Add the garlic powder and salt and grind for one or two pulses until mixed. Store in an airtight container.
Chili Powder (with ground dried chiles)
2 tbsp ground ancho chilis
2 tbsp mild paprika
1 tsp smoked paprika
2 tbsp cumin seeds
1 tbsp dried oregano
1 tsp garlic granules
1/8 tsp salt
Add the cumin seeds to a dry frying pan and toast over medium heat until fragrant, around 1-2 minutes, moving the pan constantly to keep the spices from burning. Let cool completely, then add to a spice grinder along with the ground ancho, mild and smoked paprikas, and oregano. Grind to a uniform powder. Add the garlic powder and salt and grind for one or two pulses until mixed. Store in an airtight container.
Poultry Seasoning
2 tbsp rubbed sage
2 tbsp dried thyme
4 tsp dried marjoram
1 tbsp dried cut rosemary
1/2 tsp ground nutmeg
1/2 tsp dried minced onion
1/2 tsp black peppercorns
1/4 tsp white peppercorns
Grind all of the ingredients together in a spice grinder and store in an airtight container.
Steak Seasoning
2 tbsp mild paprika
1 tbsp black peppercorns
1 tbsp coriander seed
1 tbsp dill seed
1 tsp mustard seed
1 tsp salt
1/2 tbsp dried minced onion
1 tsp granulated garlic
1/2 tsp ground red pepper
Grind together the paprika, peppercorns, coriander, dill, mustard, and salt in a spice grinder. Mix in the minced onion, garlic, and red pepper and store in an airtight container.