Aromatic seed mix (sunset)

Yield: 12 Servings

Measure 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


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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