Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           coriander seeds
     3/4  cup           mustard seeds
     1/4  cup           fennel seeds
   2      tablespoons   celery seeds
   2      tablespoons   ground mace
   2      tablespoons   ground turmeric
   1 1/2  teaspoons     ground cloves
   1      tablespoon    crushed red pepper flakes
   1 1/2  teaspoons     fresh ground black pepper
  15                    coins dried ginger
   3      cloves        dried garlic

Preparation:

1. Position rack in lower third of the oven. Preheat to 300F. 2. Combine coriander, mustard, cumin, fennel, celery, mace, turmeric and cloves in 11 x 8 x 2 glass baking dish. Stir thoroughly. 3. Bake in preheated oven for 30 minutes, stirring occasionally. Cool completely. 4. Stir in the red pepper flakes, dried ginger and dried garlic. 5. Working in small batches, grind mixture finely in a spice mill, coffee grinder, mini food processor, or blender (mixture ground in a blender will not have as fine a texture). Divide evenly among jars. Seal tightly. Keeps fresh for up to 6 months.