Yield: 3 /4 cup
Measure | Ingredient |
---|---|
2 tablespoons | Black peppercorns; crushed |
1 tablespoon | Ground cardamon |
1 tablespoon | Ground mace |
1 tablespoon | Ground ginger |
1 teaspoon | Hot red chile powder such as cayenne |
1 teaspoon | Fennel seeds; crushed |
1 teaspoon | Ground nutmeg |
1 teaspoon | Ground allspice |
1 teaspoon | Ground cinnamon |
1 teaspoon | Crushed malagueta pepper |
2 teaspoons | Dried ground galangal (or ginger) |
4 \N | Cloves; crushed |
1 tablespoon | Turmeric |
2 tablespoons | Crushed dried lavender |
2 tablespoons | Crushed dried rosebuds |
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 Submitted By DIANE LAZARUS On 01-25-95