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| 1/4 | cup | cumin seeds | |
| 8 | each | dried red chiles | |
| 1 | tablespoon | black peppercorns | |
| 1 | tablespoon | cardamom seeds | |
| 1 | inch | cinnamon sticks | crushed |
| 1 | tablespoon and 1 tea | mustard seeds, black | |
| 1 | tablespoon | fenugreek seeds |
Put all spices in a heavy skillet and dry roast over medium heat 5 to 10 minutes, until browned, stirring constantly.
Cool completely, then grind to a fine powder in a coffee grinder or with a pestle and mortar.
Store in an airtight container up to 2 months.
| % Daily Value* | |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Total Carbohydrate 3.0g | 1% |
| Dietary Fiber 1.0g | 5% |
| Sugars 0.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 0% | Vitamin C | 1% | |
| Calcium | 2% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Fennel Seed is the oval, green or yellowish-brown dried fruit of Foeniculum vulgare, a member of the parsley family. ...
Was very fast to prepare once the shrimp was marinated. Makes for great presentation and texture makes this dish a keeper. We served with some linguine and crusty italian bread.
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