What is the best formula for blending one's own vadouvan? Thank you so much, everyone. ;o)

Jennifer Reese has a recipe in her book "Make the Bread, Buy the Butter". I haven't made it but have found her other recipes trustworthy.

This version is delicious and freezes well: http://projects.washingtonpost.com/recipes/2009/02/25/vadouvan/

This cauliflower dish, from Ubuntu (now closed) in Napa, that uses it has been on my recipe 'to-make' list forever: http://projects.washingtonpost.com/recipes/2009/02/25/cauliflower-cast-iron-pots/