| 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
A Message from our Provider:
“Turn the despair of being alone into the wonder of being alone with God”