Yield: 1 servings
Measure | Ingredient |
---|---|
1 teaspoon | Cumin seeds |
1 teaspoon | Black peppercorns |
½ teaspoon | Ajowan seeds |
1 teaspoon | Dried pomegranate seeds |
1 teaspoon | Black salt |
1 teaspoon | Coarse salt |
1 pinch | Crushed dried mint |
¼ teaspoon | Ground asafoetida |
2 teaspoons | Mango powder |
½ teaspoon | Cayenne |
½ teaspoon | Ground ginger |
INDIA
Note: if black salt is unavailable, increase the coarse salt.
Grind the whole spices and salt to a powder, then mix in the mint, asafoetida, mango powder, cayenne, and ginger. Use with fruit and vegetable salads. Store in an airtight contianer, it will keep for 3-4 months.
The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 86 Submitted By DIANE LAZARUS On 02-16-95