Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 ounce | Coriander seeds |
| 1 tablespoon | Aniseed |
| 1 tablespoon | Cumin seeds |
| 1 tablespoon | Black mustard seeds |
| 1 tablespoon | Fenugreek seeds |
| 1 tablespoon | Black peppercorns |
| 1 \N | Piece of cinnamon |
| 2 tablespoons | Ground ginger |
| 2 tablespoons | Turmeric |
WEST INDIES
Dry roast all the whole spices for about 5 minutes. Cool, then grind and blend with the ginger and turmeric. Stored in an airtight container, it will keep for 3-4 months.
The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 109 Submitted By DIANE LAZARUS On 02-17-95