| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Spice, African, Middle east | 1 | Servings | |
INGREDIENTS
| 4 | oz | Sesame seeds |
| 3 | oz | Hazelnuts |
| 2 | oz | Coriander seeds |
| 1 | oz | Cumin seeds |
| 1 | ts | Salt |
| 1/2 | ts | Black peppercorn |
| 1 | ts | Dried mint |
INSTRUCTIONS
The following spice mixtures are just samples of how to make each mixture. There are many many varieties of each mixture and the below recipes can be modified to fit individual tastes. Most will keep for 3 or 4 months. Dry roast hazelnuts form about 5 minutes. Remove skins. Dry roast seeds until darkened. Grind all into a coarse powder. Posted to TNT - Prodigy's Recipe Exchange Newsletter by crmcbride@juno.com (Caroline R McBride) on Jul 17, 1997
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