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2 tsp Whole cumin seeds

4 Whole cloves

3/4 tsp Black cardamom seeds

1/2 tbsp Whole Black Peppercorns

1/4 tbsp Whole allspice

1 tbsp Fenugreek seeds

1/2 tbsp Whole coriander seeds

10 small Dried red chilies

1/2 tbsp Grated ginger

1/4 tbsp Turmeric

1 tbsp Salt

2 1/2 tbsp Sweet Hungarian paprika

1/8 tbsp Cinnamon

1/8 tbsp Ground cloves

In a small frying pan, on a low heat, toast cumin, cloves, cardamom, peppercorns, allspice, fenugreek & corainder for about 2 minutes, stirring constantly. Remove from heat & cool for 5 minutes. Discard stems from chilies. In a spice grinder or with a mortar & pestle, finely grind together the toasted spices & chilies. Mix in remaining ingredients. Store in refrigerator in a well sealed jar.

>From the "Sundays at Moosewood Restaurant" cookbook. Posted to bbq-digest by on Jun 1, 1998

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