Yield: 1 Servings
|A small piece of fresh ginger|
|2 teaspoons||Ground cumin|
Pound the ginger and garlic in a mortar and mix with the paprika and cumin.
A pungent blend, which goes well with chicken and gives it a light red color.
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 #619 by "Mary Spyridakis" <MSpork@...> on May 23, 97