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Curry Powder #8

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Submitted by milo ximen

YIELD

5 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

¾ 177
CUP ML CORIANDER SEEDS *
¾ 177
CUP ML MUSTARD SEEDS *
¼ 59
CUP ML FENNEL SEEDS *
2 3E+1
TABLESPOONS ML CELERY SEEDS
2 3E+1
TABLESPOONS ML MACE
ground
2 3E+1
TABLESPOONS ML TURMERIC
ground
1 ½ 7.5
TEASPOONS ML CLOVES
ground
1 15
TABLESPOON ML RED PEPPER FLAKES
crushed
1 ½ 7.5
TEASPOONS ML BLACK PEPPER
fresh, ground
15 15
COINS COINS GINGER
dried *
3 3
EACH EACH GARLIC CLOVES
dried

Directions

Position rack in lower third of the oven. Preheat to 300 deg. F Combine coriander, mustard, cumin, fennel, celery, mace. Stir thoroughly. Bake in preheated oven for 30 minutes, stirring occasionally. Cool completely. Stir in the red pepper flakes, dried ginger and dried garlic. Working in small batches, grind mixture finely in a spice mill, in a blender will not have as fine a texture. Divide evenly among jars. Seal tightly. Keeps fresh for up to 6 months.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 14g (0.5 oz)
Amount per Serving
Calories 40 40% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 3g
Vitamin A 5% Vitamin C 7%
Calcium 7% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
 

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