| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | About, Xport | 12 | Servings | |
INGREDIENTS
| 1/2 | c | Mustard seed, yellow/white |
| 1 1/2 | T | Cumin seed |
| 1 1/2 | T | Coriander seed |
| 1 | T | Dried thyme leaves |
| 3/4 | t | Cardamom seed, pods |
| discarded | ||
| 2 | t | Fennel seed |
| 2 | t | Black peppercorns |
| 2 | t | Red pepper flakes, or less |
| to taste |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 8
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2mg
Potassium: 34.5mg
Carbohydrates: 1.3g
Fiber: <1g
Sugar: <1g
Protein: <1g