Heat a heavy frying pan, without oil. Put in the red chilies, allspice berries, cloves, coriander seeds, ajowan seeds, peppercorns and fenugreek seeds.

Dry roast over a medium heat until they darken, stirring frequently to prevent burning. Leave the spices to cool.

Grind everything, including the ginger, to a fine powder, and store in an airtight container for up to four months.

Pan-wilted Winter Greens	Coriander Chutney	Cardamom Fudge
Oat Cake	Almond Biscotti	Halwau-e Aurd-e Sujee
Sweet Lamb	Anzac Biscuits	Stuffed Vegetable Turnovers
Tomato, Lime & Tortilla Soup	Spiced Potatoes	Macaroni & Cheese Souffle