The following spice mixtures are just samples of how to make each mixture.
General Directions: If chilies are used remove seeds from chilies. Dry roast the whole spices over a medium heat until the darken, stirring often to prevent scorching. Cool then grind into a powder. Dry roast any fresh leaves for a few minutes. Grind then add to mixture along with any powdered spices.
Pound all ingredients to a paste with a little water. Keep in a jar in the refrigerator upto 2 weeks.