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Hot Spice Mix

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

10 min

Ready

20 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
¼ cup cumin seeds
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8 each dried red chiles
*
1 tablespoon black peppercorns
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1 tablespoon cardamom seeds
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1 inch cinnamon sticks
crushed
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1 tablespoon and 1 tea mustard seeds, black
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1 tablespoon fenugreek seeds
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Ingredients

Amount Measure Ingredient Features
59 ml cumin seeds
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8 each dried red chiles
*
15 ml black peppercorns
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15 ml cardamom seeds
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1 inch cinnamon sticks
crushed
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1 tablespoon and 1 tea mustard seeds, black
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15 ml fenugreek seeds
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Directions

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 5g (0.2 oz)
Amount per Serving
Calories 1836% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 1%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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