Curry powders often are blended of twenty or more spices. Make the powder fresh from as many whole spices and seeds as possible, for maximum flavor and pungency.
1.5 tablespoons ground turmeric
3 tablespoons ground coriander seed
2 teaspoons ground fenugreek seed
1 teaspoon ground cumin seed
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground dried chili flakes
1/2 teaspoon ground black pepper
1/2 teaspoon ground mustard seed
1/4 teaspoon ground mace
1/4 teaspoon ground anise seed
1/4 teaspoon ground bay leaves
Yield: about 1/3 cup.
Mix the ground spices and store them in a cool, dark, dry spot.
Make only as much as you will use within a month's
time as this mixture will keep its strength only for a few weeks.
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