2 tsp. mustard seed 1 tsp. fenugreek (or substitute 2 tsp. celery seed) 4 tbsp. ground coriander 4 tsp. ground cumin 4 tsp. tumeric 2 tsp. ground cardamom 2 tsp. mace 1 tsp. cinnamon 1 tsp. freshly ground pepper 1/2 tsp. each cayenne, ground ginger, ground cloves, and nutmeg. Briefly roast the mustard and fenugreek seeds in a 300 degree oven. Let cool and grind to a powder with mortar and pestle (or coffee grinder). Mix thoroughly with remaining ingredients. Store in a tightly lidded container.