Chili Powder, Seasoned Salt, Curry Powder, Mustard © ejmorris 2000,2001,2002,2005,2006

I use the following spicemixes for many things but especially when making chiliconcarne.

Chili Powder
3 tsp ground chillies (about 12 dry chillies)
2 tsp ground coriander seeds
1 tsp ground cumin
¾ tsp garlic powder
2 tsp oregano (crushed)
¾ tsp ground cloves

Curry Powder
¼ tsp ground cinnamon
¼ tsp ground cardamom
¼ tsp ground cloves
¼ tsp ground coriander seed
¼ tsp ground cumin seed
¼ tsp ground ginger
½ tsp ground chili pepper
½ tsp garlic powder
½ tsp ground pepper
pinch turmeric (optional)

Seasoned Salt
2 Tbsp salt
½ Tbsp sugar
½ Tbsp paprika
½ tsp mace
½ tsp celery salt
½ tsp nutmeg
½ tsp curry powder
½ tsp garlic powder
½ tsp onion powder
½ tsp mustard powder

Basic Mustard (revised March 2006)
½ c ground mustard seeds (brown or Oriental are hotter)
¼ c ICE COLD water
¼ c vinegar (white, cider or wine)
¼ - ½ tsp sugar (to taste)
⅛ - ¼ tsp salt (to taste)
herbs, spices (optional, to taste)

Preparation

Grind each of the various spice mixtures together (a coffee grinder works very well for this but get another grinder to grind your coffee. My father will attest to the very strange flavour of coffee ground in a grinder that has had chillies, mustard, cloves, etc. etc. ground in it before; but that's another story!) and store each mixture in the dark in airtight spice jars.

For the curry powder, first put the coriander, cumin and cardamom seeds onto a tray and dry toast for a few minutes in the toaster (Be careful not to burn the spices). When you begin to smell the spices, they are done. Allow to cool. Then add the toasted spices to the rest of the spices to mix in the spice grinder.

For mustard: Note that brown mustard seeds are preferrable to plain yellow. Grind half the whole mustard seeds til finely ground. Grind the other half of the seeds til they are coarsely ground. Add the water to the ground mustard and stir. Apparently, the colder the water, the hotter the mustard. Let sit for a time in refrigerator. Add remaining ingredients and blend. You can also add herbs and/or substitute wine for some of the vinegar for differently flavoured mustards. We usually add tarragon and ground cloves to our mustard. Pour into sterilized jars to seal. Refrigerate mustard.

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