Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           coriander seeds
   1      cup           cumin seeds
     2/3  cup           whole star anise
     1/3  cup           dried red chilies -- seeds and stems
                        -- removed
     1/4  cup           turmeric
   1      1" piece      cinnamon
   4                    cloves
   2      tablespoons   black peppercorns
   2      tablespoons   cardamom -- (opt)
   2      tablespoons   nutmeg -- (opt)

Preparation:

Roast each of the spices separately in a dry skillet over low heat, stirring constantly, until they are lightly browned. Take care that they do not burn. Grind the spices together in a food processor, blender or mortar and pestle until they form a fine powder. Store in a small airtight container. Note: adjust the heat level by using piquin or Thai chilies for extra heat or New Mexico chilies for less heat. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 148