| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Ethiopian | 1 | Servings | |
INGREDIENTS
| 1 | t | Ginger |
| 1/2 | t | Cardamom |
| 1/2 | t | Coriander |
| 1/2 | t | Fenugreek seeds, ground |
| 1/2 | t | Nutmeg |
| 1/4 | t | Cloves |
| 1/4 | t | Cinnamon |
| 1/4 | t | Allspice |
| 2 | T | Salt |
| 1 1/4 | c | Cayenne pepper |
| 1/2 | c | Paprika |
| 1 | t | Black pepperVARIATION, a |
| lesser amount can be | ||
| 1 | t | Ground ginger |
| 3 | T | Cayenne pepper |
| 1/4 | t | Ground cloves |
| 1/2 | t | Cinnamon |
INSTRUCTIONS
All spices are measured, ground up. In heavy saucepan, toast all spices and then add salt and cayenne, paprika and black pepper. Continue shaking the pan and toasting spices 10 minutes. Cool and store in tightly covered glass container. This will keep in the refrigerator for 6 months. Combine spices. This will make 3 tablespoons in quantity. Source: Cookbook USA Submitted By PAT PATE <PATPATE@TENET.EDU> On SUN, 9 OCT 1994 223021 ~0500 (CDT) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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