Ingredients

• 2 dried red chiles, stemmed
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 1 teaspoon cumin seeds
• 1 teaspoon ground mace
• 1 teaspoon ground white pepper
• 1/2 teaspoon turmeric

Instructions

1. Combine chiles, coriander seeds, fennel seeds, and cumin seeds in small bowl. Add cold water to cover, then drain. Place drained mixture in heavy small skillet. Dry-roast over medium-low heat until seeds are dry, slightly darker in color, and beginning to pop, stirring occasionally, 3 to 4 minutes. Cool in skillet.
2. Place mace, white pepper, and turmeric in spice mill or grinder. Add cooled spice mixture. Grind to powder. DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.