The following spice mixtures are just samples of how to make each mixture.
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There are many many varieties of each mixture and the below recipes can be modified to fit individual tastes. Most will keep for 3 or 4 months.
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Dry roast whole spices until darkened. Cool. Break up large pieces. Place a pinch of turmeric on the grinding stone and grind until a yellow coating is spread over the working surfuce. Grind all together on the yellow working surface.
