| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Spices, Mine | 1 | Servings | |
INGREDIENTS
| 2 | oz | Ginger |
| 1 3/4 | oz | Yellow mustard seed |
| 1 1/2 | oz | Cloves |
| 2 1/4 | oz | Black pepper |
| 1 1/2 | oz | Birdseye or Nyasa chilies |
| 3/4 | oz | Mace |
| 3/4 | oz | Coriander seeds |
| 3 1/2 | oz | Allspice |
INSTRUCTIONS
ENGLAND Leave spices whole. Use for chutneys, pickled fruits and vegetables, and to spice vinegar. Tie in a small muslin bag and remove after pickling, or add straight to vinegar, depending on the type of pickle. The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 102 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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