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Grains Mine, Spices 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

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 999
Calories From Fat: 379
Total Fat: 45.3g
Cholesterol: 0mg
Sodium: 245.2mg
Potassium: 3286.7mg
Carbohydrates: 186.7g
Fiber: 72.4g
Sugar: 5.8g
Protein: 33.2g


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