Professional chef here. A solid base for a curry powder, indeed. However, I'd advocate for a little restraint with the ground ginger — too much can overpower the other spices. Also, incorporating a touch of cloves and cardamom can create remarkable depth, especially for meat dishes. Lastly, storing your blend …

Alright, you've got me curious. You're certain it's not a hobnob or a traditional oatmeal cookie. Was there anything unique about its texture? Any spices? Or maybe a particular ingredient that stood out? I'm thinking it might be a regional or a less-known biscuit. Hello from an obsessed baker!