Aromatic seed mix (sunset)
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Mustard seed, yellow/white |
| 1½ | tablespoon | Cumin seed |
| 1½ | tablespoon | Coriander seed |
| 1 | tablespoon | Dried thyme leaves |
| ¾ | teaspoon | Cardamom seed, pods discarded |
| 2 | teaspoons | Fennel seed |
| 2 | teaspoons | Black peppercorns |
| 2 | teaspoons | Red pepper flakes, or less to taste |
Directions
OPTIONAL
From: January, 1995 Food Guide column by Jerry Anne DiVecchio This is a great ingredient. Whole seeds can keep their flavor for years, but once in liquid, they become soft and easy to chew, while retaining their individual integrty. Makes a great gift! The proportions don't need to be precise.
Substitute ground seeds if you have to. Store in a cool dark place.
USE to flavor the water to cook vegetables like artichokes. Just dump some seeds generously into the boiling water. Add to vegetable soup purees -- like carrot. Add to braised meats for roasts and stews, like Succulent Lamb Shanks (Sunset) see recipe.
PatH c/o McRecipe Dec 02 96
Posted to MC-Recipe Digest V1 #327 Recipe by: Sunset Magazine, Jan 1995 From: PATh <phannema@...>
Date: Mon, 02 Dec 1996 11:59:22 -0800
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