Hot Curry Powder

Makes: About ¼ cup

Time: 10 minutes

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Curry powders are generally quite personalized — no two ever taste quite the same — so definitely adjust this recipe to your taste. If this one sounds too hot for you (the black peppercorns alone pack quite a punch), try the one that follows, or just reduce the number of chiles.

• 2 small dried Thai or other hot chiles
• 1 tablespoon black peppercorns
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 tablespoon ground turmeric
• 1 tablespoon ground ginger
• 1 teaspoon ground fenugreek
• Cayenne (optional)

1. Put the chiles, peppercorns, coriander, cumin, and fennel in a medium skillet over medium heat. Cook, shaking the pan occasionally, until lightly browned and fragrant, just a few minutes; for the last minute of cooking, add the turmeric, ginger, and fenugreek.
2. Cool, then grind to a fine powder in a spice or coffee grinder. Add the cayenne at this stage if you’re using it. Store in a tightly covered opaque container for up to several months.