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Baharat (n African Spice)

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CATEGORY CUISINE TAG YIELD
Grains Mid-east, Mixes and s 1 Servings

INGREDIENTS

1/2 Nutmeg, grated
1 T Black peppercorns
1 T Coriander seeds
1 T Cumin seeds
1 T Cloves
A small piece of cinnamon
Seeds from 6 green cardamoms
2 T Paprika
1 t Ground chili

INSTRUCTIONS

A fiery preparation from the Gulf States, used to spice meats and
vegetables. The recipe comes from Cooking with Chillies by Meg Jump.
Grind all the ingredients together. The mixture will keep for 3-4
months stored in an airtight jar.  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  #632 by "Mary Spyridakis"
<MSpork@msn.com> on Jun 2, 97

A Message from our Provider:

“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 122
Calories From Fat: 46
Total Fat: 5.5g
Cholesterol: 0mg
Sodium: 84.8mg
Potassium: 691.3mg
Carbohydrates: 23.6g
Fiber: 13g
Sugar: 2g
Protein: 5.1g


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