| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
T |
Whole coriander seeds |
| 3 |
T |
Cumin seeds |
| 3 |
T |
Dill seeds |
| 3 |
T |
Yellow mustard seeds |
| 6 |
T |
Whole fennel seeds |
| 6 |
T |
Sugar |
| 3 |
T |
Salt |
| 1 1/2 |
t |
Freshly-ground black pepper |
INSTRUCTIONS
Combine all seeds in a skillet over medium heat, and toast, shaking
pan, until aromatic, about 4 minutes. Using a spice grinder, coarsely
grind seeds in three batches. Transfer to a small jar. Add sugar,
salt, and pepper. Shake well to combine. The spice blend may be stored
in an airtight container, at room temperature, for up to 6 months.
Makes about 1 1/2 cups. Gift Suggestion: Use a wide-mouthed funnel to
transfer some of the spice mixture to a jar, and cover with a
tight-fitting lid. If you'd like to give the spices as a gift, wrap a
bit of brightly-colored fabric over the top of the jar, and tie it in
place with a length of twine. Don't forget to attach a recipe and
instructions for use. Source: "Martha Stewart Living -
<www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net" Yield: "1 1/2 cups" Per serving: 290
Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 75g
Carbohydrate; 0mg Cholesterol; 19186mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 5 Other
Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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