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Japanese curry powder

Current draft:
40% turmeric
20% coriander
10% cumin
10% cardamom
5% black pepper
5% clove
2.5% fennel
2.5% allspice
2.5% cayenne pepper
2.5% ginger

Put the following in a spice grinder: 1/2 t whole allspice, 1/2 t fennel seed, 1 t clove, 1 t black pepper, 2 t cumin seed, 2 t cardamom seed (shells removed), 4 t coriander seed. Blend into a powder. Combine with 8 t ground turmeric, 1/2 t cayenne pepper, 1/2 t ground dried ginger.

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First draft:
30% turmeric
24% coriander
24 % cumin
8% cardamom
8% black pepper
2% clove
2% cayenne
2% fennel

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Notes:
Base (turmeric, coriander, cumin, cardamom--ordered by volume) is 80-90% of mix.
5% should be hot (up to 8% black pepper, up to 2% cayenne--seems like together they can be 10%).
Remaining should be aromatic (with 3-5% clove, 1-2% fennel, and then "at most 2%" of anything else--but I'm going with up to 5%).

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See <http://www.justhungry.com/formula-making-japanese-curry-powder> for further ideas.