Grilling spices (martha stewart)

Yield: 1 servings

Measure Ingredient
3 tablespoons Whole coriander seeds
3 tablespoons Cumin seeds
3 tablespoons Dill seeds
3 tablespoons Yellow mustard seeds
6 tablespoons Whole fennel seeds
6 tablespoons Sugar
3 tablespoons Salt
1½ teaspoon Freshly-ground black pepper

Combine all seeds in a skillet over medium heat, and toast, shaking pan, until aromatic, about 4 minutes.

Using a spice grinder, coarsely grind seeds in three batches. Transfer to a small jar. Add sugar, salt, and pepper. Shake well to combine. The spice blend may be stored in an airtight container, at room temperature, for up to 6 months.

Makes about 1½ cups.

Gift Suggestion: Use a wide-mouthed funnel to transfer some of the spice mixture to a jar, and cover with a tight-fitting lid. If you'd like to give the spices as a gift, wrap a bit of brightly-colored fabric over the top of the jar, and tie it in place with a length of twine. Don't forget to attach a recipe and instructions for use.

Source: "Martha Stewart Living - <>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "1 ½ cups" Per serving: 290 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 75g Carbohydrate; 0mg Cholesterol; 19186mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 5 Other Carbohydrates

Recipe by: Martha Stewart

Converted by MM_Buster v2.0n.

Similar recipes