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Grains Spices, Mine 1 Servings

INGREDIENTS

2 oz Ginger
1 3/4 oz Yellow mustard seed
1 1/2 oz Cloves
2 1/4 oz Black pepper
1 1/2 oz Birdseye or Nyasa chilies
3/4 oz Mace
3/4 oz Coriander seeds
3 1/2 oz Allspice

INSTRUCTIONS

ENGLAND
Leave spices whole. Use for chutneys, pickled fruits and vegetables, and to
spice vinegar. Tie in a small muslin bag and remove after pickling, or add
straight to vinegar, depending on the type of pickle.
The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 102
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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