| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Moroccan |
Spice mix |
3 |
/4 cup |
INGREDIENTS
| 2 |
tb |
Black peppercorns; crushed |
| 1 |
tb |
Ground cardamon |
| 1 |
tb |
Ground mace |
| 1 |
tb |
Ground ginger |
| 1 |
ts |
Hot red chile powder such as cayenne |
| 1 |
ts |
Fennel seeds; crushed |
| 1 |
ts |
Ground nutmeg |
| 1 |
ts |
Ground allspice |
| 1 |
ts |
Ground cinnamon |
| 1 |
ts |
Crushed malagueta pepper |
| 2 |
ts |
Dried ground galangal (or ginger) |
| 4 |
|
Cloves; crushed |
| 1 |
tb |
Turmeric |
| 2 |
tb |
Crushed dried lavender |
| 2 |
tb |
Crushed dried rosebuds |
INSTRUCTIONS
Place all the ingredients in a spice mill and process to a fine powder.
Store in an airtight container. Use to spice up stews, rice and couscous.
A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 180
Recipes sent to me from Bill, wight@odc.net
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