| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Rubs, And, Spices | 1 | servings | |
INGREDIENTS
| 1 1/2 | tb | Fennel seed |
| 1 | lg | Red chile; dried |
| 1/2 | tb | Allspice berries |
| 1/2 | tb | Peppercorns |
INSTRUCTIONS
roast all spices in small HOT pan till aromatic.. then allow to cool and gring in mortar & pestle or spice mill NOTES : can be kept @ room temp. for up to 2 days Recipe by: Food & Wine Magazine November 94 Converted by MM_Buster v2.0l.
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