| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Spanish | 1 | Servings | ||
INGREDIENTS
| 1 | T | Crushed bay leaf |
| 1 | T | Dried thyme |
| 1 | T | Powdered mace |
| 1 | T | Dried rosemary |
| 1 | T | Dried basil |
| 2 | T | Cinnamon |
| 1 1/2 | t | Ground cloves |
| 1/2 | t | Ground nutmeg |
| 1/2 | t | Ground allspice |
| 1 | t | Ground white pepper |
| 2 | t | Spanish paprika |
| 1 | c | Salt |
INSTRUCTIONS
Mix all ingredients well in a spice mortar, or crush them together in a deep bowl with the bottom of a cup. Sift through a fine sieve 2 or 3 times, crush again, and sift until everything goes through. Keep in a tightly covered jar. SOURCE: Chef Louis Szathmary - The Bakery Restuarant Cookbook Posted to recipelu-digest by QueenBerta@aol.com on Feb 5, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 119
Calories From Fat: 32
Total Fat: 3.8g
Cholesterol: 0mg
Sodium: 113194.5mg
Potassium: 339.6mg
Carbohydrates: 26.7g
Fiber: 15.5g
Sugar: <1g
Protein: 3.2g