| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
servings |
INGREDIENTS
| 3 |
tb |
Whole coriander seeds |
| 3 |
tb |
Cumin seeds |
| 3 |
tb |
Dill seeds |
| 3 |
tb |
Yellow mustard seeds |
| 6 |
tb |
Whole fennel seeds |
| 6 |
tb |
Sugar |
| 3 |
tb |
Salt |
| 1 1/2 |
ts |
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
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