| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Mixes and, Spices |
1 |
Servings |
INGREDIENTS
| 25 |
g |
(1 oz) coriander seeds |
| 1 |
tb |
Aniseed, whole |
| 1 |
tb |
Cumin, whole |
| 1 |
tb |
Black mustard, whole |
| 1 |
tb |
Fenugreek, whole |
| 1 |
tb |
Black pepper, whole |
|
|
A piece of cinnamon |
| 2 |
tb |
Ground ginger |
| 2 |
tb |
Ground turmeric |
INSTRUCTIONS
Hindus who migrated to the West Indies in the 19th century introduced their
spice blends to the islands, and curries are now found throughout the
region.
Dry roast all the whole spices for about 5 minutes. Cool, then grind and
blend with the ginger and turmeric. In an airtight jar, the powder will
keep for 3-4 months.
Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991
ISBN 0-670-83437-8 The book is lavishly illustrated with full color
photographs of the herbs and spices- whole, mixed, ground.
Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #619
by "Mary Spyridakis" <MSpork@msn.com> on May 23, 97
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