2 teaspoon ground fenugreek or 1 tablespoon toasted and ground fenugreek seeds* (see note following recipe regarding sources)

2 teaspoons ground fennel or 1 tablespoon toasted and ground fennel seeds*

1½ teaspoons ground coriander

1½ teaspoons ground turmeric

1 teaspoon ground cumin or 1 teaspoon toasted and ground cumin seeds*

1 teaspoon ground ginger

½ teaspoon dry dill weed ground to a powder, or 1 teaspoon toasted and ground dill seeds*

½ teaspoon ground dry mustard

1/8 to ¼ teaspoon red pepper flakes, ground to a powder (may substitute with cayenne pepper)

¼ teaspoon ground cloves

¼ teaspoon ground cardamom

¼ teaspoon ground mace

Place all ingredients in a small bowl, mixing well to combine. Store mixture in a tightly covered jar, away from heat and light. Will keep for six months. Makes about ¼ cup.

Place seeds in a skillet. Over low heat, shake the skillet frequently so that the seeds are moving around. As the seeds begin to darken, watch them closely so they do not burn. Once the seeds are light brown and fragrant, remove pan from heat and transfer the seeds to a small dish to cool.

Once cool, place seeds in a spice grinder, or using a mortar and pestle, process them into a fine powder.

Try ethnic food stores and on-line sources for hard-to-find spices such as fenugreek and ground fennel. Two reliable sources are The Savory Spice Shop (www.savoryspiceshop.com),

1-888-606-0892 or Penzey’s Spice (www.penzeys.com), 1-800-741-7787.