Yes, Mrrzy, I mix curry spices for each recipe. I buy them ready-ground — I’m not sufficiently hard-core to roast and grind whole spices at home — but the variations from recipe to recipe are great enough that I don’t bother with mixes except garam masala. Southern Ontario has so many people who make South Asian food at home that most supermarkets carry ground and whole turmeric, cumin, coriander, cardamom and cinnamon in large cellophane packets.

I have a couple of Mahur Jaffrey books and I’m not afraid to use them.

Can’t remember when I last had any use for pre-mixed curry powder.