Yield: 1 Batch
|½ cup||Whole black pepper|
|⅓ cup||Whole cumin|
|3||3" sticks cinnamon|
|¼ cup||Whole coriander|
Remove the small black seeds from the cardamom pods and discard the husks.
Combine cardamom seeds and remaining ingredients in a spice grinder and blend until powdery (or crush them in small batches in a mortar and pestle). Store in a small glass jar with a tight-fitting lid. Keeps 2 months; longer in the freezer.
Recipe from Louisville pediatric cardiologist Surgeet Singh. In Food Editor Sarah Fritschner's 01/28/90"Home Cooking Indian Style" article in "The (Louisville, KY) Courier-Journal 'Magazine.'" Pg. 25. Posted by Cathy Harned. From: Cathy Harned Date: 19 Apr 94 Posted to FOODWINE Digest 09 Jan 97 From: Joell Abbott <abbott@...> Date: Fri, 10 Jan 1997 20:04:28 +0000