| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Spice, African, Middle east | 1 | Servings | ||
INGREDIENTS
| 6 | Long peppers | |
| 3 | tb | Black pepper |
| 3 | tb | Whole cloves |
| 1 | Nutmeg | |
| A pinch of turmeric |
INSTRUCTIONS
The following spice mixtures are just samples of how to make each mixture. There are many many varieties of each mixture and the below recipes can be modified to fit individual tastes. Most will keep for 3 or 4 months. Dry roast whole spices until darkened. Cool. Break up large pieces. Place a pinch of turmeric on the grinding stone and grind until a yellow coating is spread over the working surfuce. Grind all together on the yellow working surface. Posted to TNT - Prodigy's Recipe Exchange Newsletter by crmcbride@juno.com (Caroline R McBride) on Jul 17, 1997
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