| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Herb/spice, Soup/stews |
1 |
/4 cup |
INGREDIENTS
| 1 |
ts |
Whole or ground allspice |
| 1 |
ts |
Cardamom seeds |
| 1 |
|
Stick cinnamon |
| 1 |
ts |
Coriander seeds |
| 1 |
ts |
Cumin seeds |
| 1 |
ts |
Blade or ground mace |
| 1/2 |
ts |
Cayenne pepper |
| 1/2 |
ts |
Whole cloves |
| 1 |
ts |
Ground ginger |
| 1 |
ts |
Peppercorns |
|
|
1-inch piece of galangal (opt.) |
|
|
Piece of long pepper (opt.) |
| 1 |
ts |
Cubebs (opt.) |
| 1 |
ts |
Grains of paradise (opt.) |
INSTRUCTIONS
1. Place allspice, cardamom seeds, cinnamon, and coriander and cumin seeds
together in a saute pan over medium heat nd dry-roast, shaking pan often,
until they give off an aroma, about 5 minutes.
2. Combine all ingredients in a mortar or a clean coffee grinder and grind
to a powder. Store in an airtight container.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
Posted to MM-Recipes Digest V4 #036 by John Merkel <[email protected]> on
Feb 3, 1997.
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”