Yield: 1 servings
Measure | Ingredient |
---|---|
1½ tablespoon | Fennel seed |
1 large | Red chile; dried |
½ tablespoon | Allspice berries |
½ tablespoon | Peppercorns |
roast all spices in small HOT pan till aromatic.. then allow to cool and gring in mortar & pestle or spice mill NOTES : can be kept @ room temp. for up to 2 days Recipe by: Food & Wine Magazine November 94 Converted by MM_Buster v2.0l.