Vindaloo Curry Powder

• 1 tablespoon coriander seeds
• 2 teaspoons black peppercorns
• 1

Toast the coriander, peppercorns, cumin, cardamom, and cloves in a hot, dry skillet over medium-high heat. Grind these toasted spices in a mortar, discarding the cardamom husks as they separate from the powder. Combine with the turmeric, chili powder, and cinnamon. Alternatively, you can put it all in a spice grinder and pulverize it. Store in an airtight container for up to 4 months.