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.

Anzac Biscuits	Stuffed Vegetable Turnovers	Tomato, Lime & Tortilla Soup
Spiced Potatoes	Macaroni & Cheese Souffle	Macaroni, Cheese & Tomatoes
King's Rice	Passover Soup	Miniature Potato Cutlets
Catfish With Dijon Sauce	Pilau For The Sabbath	George's Fish Batter