Growing my own curry powder ingredients?

It's very cool to be able to grow your own herbs to use fresh in your cooking (there just isn't any comparison to bought or dried herbs), but I was especially chuffed with the success of my ginger and turmeric harvest this year, such that I have decided that growing your own spices is even cooler ;-)

Since then I have been musing about what other spice plants I might be able to grow here in my garden, despite being definitely not tropical, and really pushing the southern limits of what consitutes "sub-tropical". I already grow: dill, coriander, ginger, garlic, galangal (I've just bought some ready to be planted out), turmeric, kaffir lime and Tahitian limes (the latter two obviously aren't spices, but are a must for Thai curries).

In terms of Indian curry flavours, cloves and nutmeg are definitely out sadly: both are harvested from large tropical trees, impossible to grow here in NSW suburbia. Also out is Star Anise, which is native to China and isn't available in Australia as far as I can find from my internet research. However, having looked at the growing requirements and sizes of other spice plants, particularly Thai curry ingredients (which I love), I can have a go at:

Pepper: Peppercorns are produced on a sub-tropical vine. I might be pushing the limits down here, but I have a couple of large palms tree that might provide a suitable microclimate in my garden so I am going to have a go as soon as plants become available to buy in spring.

Cardomon: A member of the ginger family like turmeric. The leaves can be used to infuse a cardamon flavour in cooking apparently, which is lucky as it is likely that it won't flower (or produce pods) this far south, although I can but try; I did get my turmeric to flower! I have one of these coming in the mail shortly :-)

Vanilla: Not really a spice as such, but pods are produced on a tropical orchid vine (which must be hand pollinated in Australia). I have just won a plant on eBay and am eagerly waiting for it to arrive next week, although it will be three years at least before I will know if it will produce pods, apparently!

Curry leaves: OK, also not a spice as such as you use the leaves in cooking like a herb. Supposed to be a pretty, small-ish tree, amenable to being grown in a large pot.

Cinnamon: When I first researched cinnamon I thought it would be out too as in it's natural state it is also a large tree. However, I then discovered that when grown commercially, it is cut down after three years, and the new straight, one metre long shoots are harvested for the bark (which is then dried, and is rolled into "quills"). I could probably do that? I going to have a go anyway. Interestingly, as a side note, most of the "cinnamon" we buy in the stupormarkets here in Australia (both ground and in quills) is actually cassia, which is cheaper to produce but isn't as sweet as true cinnamon.

Paprika, Cayenne and Chilli: I've grown capsicums (peppers) for the last two years quite successfully, and chillies last year, so chillies are "go" again this year, and I am going to try and find seeds for the peppers that are dried and ground to produce Hungarian paprika (I've seen some on eBay).

Lemongrass: I did have a lemongrass plant, and they are supposed to be unkillable... but I killed it :-( I will have another go this summer though. Can't beat lemongrass in a good green curry ;-)

Fennel: I have never eaten fennel bulbs but they seem to be all the rage in trendy cooking at the moment, LOL. And I can save the seeds for curries.

Cumin, Fenugreek, Yellow Mustard and Caraway: All herbs, from which the seeds are harvested. I will be trying cumin and caraway seeds this spring, and fenugreek next autumn-winter. I can't find yellow mustard seeds (Brassica alba) for sowing (as opposed to eating) yet - will have to keep looking.

Saffron: Saffron threads are the stigma of the Saffron crocus flowers . I have autumn crocus bulbs growing like weeds here, so I don't see why I couldn't grow saffron crocus (although I note they have different requirements to European crocus)? They will be on next year's list :-)

What else am I missing from my list? There are probably many more that I haven't thought of yet, so help me out. Does anyone already grow any of these and can offer some pertinent advice?