| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mid-east, Mixes and s | 1 | Servings | |
INGREDIENTS
| 2 | Mild red peppers | |
| 2 | Fresh red chilies, 2 to 3 | |
| A handful of coriander | ||
| leaves | ||
| 1 1/2 | T | Ground coriander |
| 6 | Cloves garlic | |
| Seeds from 6 green cardamoms | ||
| 5 | 1-2 tsp lemon juice 5 to | |
| 10 |
INSTRUCTIONS
In Yemen, this is the traditional spice mix, a combination of garlic and peppers, and whatever spices the cook chooses. Use as a table condiment. Finely chop the red peppers and chilies, removing the seeds. Chop the coriander leaves. Blend or pound all the ingredients to a paste, and store in a jar in the refrigerator for up to 2 weeks. Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground. Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #632 by "Mary Spyridakis" <MSpork@msn.com> on Jun 2, 97
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Nutrition (calculated from recipe ingredients)
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Calories: 98
Calories From Fat: 14
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 1303.2mg
Potassium: 513.4mg
Carbohydrates: 21.8g
Fiber: 3.5g
Sugar: <1g
Protein: 4.3g