Yield: 1 Servings
|1 tablespoon||Black peppercorns|
|1 tablespoon||Coriander seeds|
|1 tablespoon||Cumin seeds|
|A small piece of cinnamon|
|Seeds from 6 green cardamoms|
|1 teaspoon||Ground chili|
A fiery preparation from the Gulf States, used to spice meats and vegetables. The recipe comes from Cooking with Chillies by Meg Jump.
Grind all the ingredients together. The mixture will keep for 3-4 months stored in an airtight jar.
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@...> on Jun 2, 97