| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Berber |
Spices |
1 |
Servings |
INGREDIENTS
| 2 |
t |
Whole cumin seeds |
| 4 |
|
Whole cloves |
| 3/4 |
t |
Black cardamom seeds |
| 1/2 |
t |
Whole black peppercorns |
| 1/4 |
t |
Whole allspice |
| 1 |
t |
Fenugreek seeds |
| 1/2 |
t |
Whole coriander seeds |
| 10 |
|
Dried red chilies |
| 1/2 |
t |
Grated ginger |
| 1/4 |
t |
Turmeric |
| 1 |
t |
Salt |
| 2 1/2 |
T |
Sweet Hungarian paprika |
| 1/8 |
t |
Cinnamon |
| 1/8 |
t |
Ground cloves |
INSTRUCTIONS
In a small frying pan, on a low heat, toast cumin, cloves, cardamom,
peppercorns, allspice, fenugreek & corainder for about 2 minutes,
stirring constantly. Remove from heat & cool for 5 minutes. Discard
stems from chilies. In a spice grinder or with a mortar & pestle,
finely grind together the toasted spices & chilies. Mix in remaining
ingredients. Store in refrigerator in a well sealed jar.
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”