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Hot Spice Mix

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Submitted by chicopee09

YIELD

6 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

¼ 59
CUP ML CUMIN SEEDS *
8 8
EACH EACH DRIED RED CHILES *
1 15
TABLESPOON ML BLACK PEPPERCORNS
1 15
TABLESPOON ML CARDAMOM SEEDS
1 1
INCH INCH CINNAMON STICKS
crushed *
1 1
TABLESPOON AND 1 TEA TABLESPOON AND 1 TEA MUSTARD SEEDS, BLACK
1 15
TABLESPOON ML FENUGREEK SEEDS

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

Comments


 

 

Nutrition Facts

Serving Size 5g (0.2 oz)
Amount per Serving
Calories 18 36% 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?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

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