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      RECIPE TITLE "Warm Indian Spice Mix Recipe"
    Source: Fine Cooking - Issue No. 30,
    courtesy of Cooking.com

    yieldsYields about 1 cup. (Serves 8) time--- difficultyeasy


      RECIPE INGREDIENTS

    6 tablespoons whole coriander seeds
    6 tablespoons whole cumin seeds
    1 tablespoon whole brown or black mustard seeds
    1 teaspoon Hungarian hot paprika
    2 teaspoons ground turmeric
    1 teaspoon dried rosemary, crumbled
    1 teaspoon dried dill weed, crumbled

     

      RECIPE METHOD

    In a heavy skillet over medium heat, toast the coriander, cumin, and mustard seeds until fragrant but not brown. Let cool and pour into a spice grinder or mortar and pestle, along with the remaining ingredients, and process until finely pulverized.

    Store in airtight jars or tins in a cool, dark place for up to two months.

    Serving Size = 2 tablespoons

    Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved


      Nutrition Facts
    Yields about 1 cup. (Serves 8)
    Facts per Serving
    Calories: 33 Fat: 2g Carbohydrates: 5g
    Cholesterol: 0mg Sodium: 10mg Protein: 1g
    Fiber: 3g % Cal. from Fat: 55% % Cal. from Carbs: 61%

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