St Kitts Curry Powder

Mix together the coriander seeds, black peppercorns, white cumin seeds, cloves, Poppy seeds and brown mustard seeds; place in a heavy bottomed frying pan that is dry with no hint of oil or grease. Dry fry the spices, constantly stirring, until they begin to pop and give off their aroma, whereupon you should remove them from the pan to prevent burning. Allow to cool and then grind to a fine powder. Mix with the ground ginger and turmeric and store in an airtight container where it will keep for a month.