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Ingredientes
- 3 Tbsp. whole coriander seeds
- 3 Tbsp. cumin seeds
- 3 Tbsp. dill seeds
- 3 Tbsp. yellow mustard seeds
- 6 Tbsp. whole fennel seeds
- 6 Tbsp. sugar
- 3 Tbsp. salt
- 1 1/2 tsp freshly-grnd black pepper
Direcciones
- Combine all seeds in a skillet over medium heat, and toast, shaking pan, till aromatic, about 4 min.
- Using a spice grinder, coarsely grind seeds in three batches. Transfer to a small jar. Add in sugar, salt, and pepper. Shake well to combine. The spice blend may be stored in an airtight container, at room temperature, for up to 6 months.
- Makes about 1 1/2 c..
- Gift Suggestion: Use a wide-mouthed funnel to transfer some of the spice mix to a jar, and cover with a tight-fitting lid. If you'd like to give the spices as a gift, wrap a bit of brightly-colored fabric over the top of the jar, and tie it in place with a length of twine. Do not forget to attach a recipe and instructions for use.
- Yield: 1 1/2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 262g | |
| Calories 615 | |
| Calories from Fat 138 | 22% |
| Total Fat 16.53g | 21% |
| Saturated Fat 0.85g | 3% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 21510mg | 896% |
| Potassium 1404mg | 40% |
| Total Carbs 123.32g | 33% |
| Dietary Fiber 27.7g | 92% |
| Sugars 76.32g | 51% |
| Protein 15.69g | 25% |
