0
(0)

CATEGORY CUISINE TAG YIELD
Grains About, Xport 12 Servings

INGREDIENTS

1/2 c Mustard seed, yellow/white
1 1/2 tb Cumin seed
1 1/2 tb Coriander seed
1 tb Dried thyme leaves
3/4 ts Cardamom seed, pods discarded
2 ts Fennel seed
2 ts Black peppercorns
2 ts Red pepper flakes, or less to taste

INSTRUCTIONS

OPTIONAL
From: January, 1995 Food Guide column by Jerry Anne DiVecchio This is a
great ingredient. Whole seeds can keep their flavor for years, but once in
liquid, they become soft and easy to chew, while retaining their individual
integrty. Makes a great gift! The proportions don't need to be precise.
Substitute ground seeds if you have to. Store in a cool dark place.
USE to flavor the water to cook vegetables like artichokes. Just dump some
seeds generously into the boiling water. Add to vegetable soup purees --
like carrot. Add to braised meats for roasts and stews, like Succulent Lamb
Shanks (Sunset) see recipe.
PatH c/o McRecipe Dec 02 96
Posted to MC-Recipe Digest V1 #327
Recipe by: Sunset Magazine, Jan 1995
From: PATh <phannema@wizard.ucr.edu>
Date: Mon, 02 Dec 1996 11:59:22 -0800

A Message from our Provider:

“Religion: a mirage. Jesus: reality”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?