2 tablespoons cumin seeds
2 tablespoons cardamom seeds
2 tablespoons coriander seeds
1/4 cup ground turmeric
1 tablespoon dry mustard
1 teaspoon cayenne pepper

Preheat oven to 200 degrees F.

Put the cumin, cardamom and coriander seeds into an enamel or glass baking dish and warm in the oven for 20 minutes.

Grind the seeds in the blender on high speed. Add turmeric, dry mustard and cayenne pepper. Mix until all ingredients are well blended. Store in a tightly capped container. This has a shelf life of 1 year.