Yield: 1 servings
Measure | Ingredient |
---|---|
2 ounces | Ginger |
1¾ ounce | Yellow mustard seed |
1½ ounce | Cloves |
2¼ ounce | Black pepper |
1½ ounce | Birdseye or Nyasa chilies |
¾ ounce | Mace |
¾ ounce | Coriander seeds |
3½ ounce | Allspice |
ENGLAND
Leave spices whole. Use for chutneys, pickled fruits and vegetables, and to spice vinegar. Tie in a small muslin bag and remove after pickling, or add straight to vinegar, depending on the type of pickle.
The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 102 Submitted By DIANE LAZARUS On 02-17-95