| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Rubs, And, Spices |
1 |
servings |
INGREDIENTS
| 1 1/2 |
tb |
Fennel seed |
| 1 |
lg |
Red chile; dried |
| 1/2 |
tb |
Allspice berries |
| 1/2 |
tb |
Peppercorns |
INSTRUCTIONS
roast all spices in small HOT pan till aromatic.. then allow to cool and
gring in mortar & pestle or spice mill
NOTES : can be kept @ room temp. for up to 2 days
Recipe by: Food & Wine Magazine November 94
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