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Mixed spices

By
From
The Complete Middle Eastern Cookbook
Makes
225 g
Photographer
Alan Benson

Ingredients

Quantity Ingredient
70g black peppercorns
25g coriander seeds
10g cassia bark
20g cloves
35g cumin seeds
2 teaspoons cardamom seeds
4 whole nutmegs
50g paprika

Method

  1. Grind the peppercorns, coriander seeds, cassia, cloves, cumin and cardamom seeds to a powder in a blender. (It may be necessary to combine all the ingredients, then grind about ½ cup of the mixture at a time.)
  2. Grate the nutmeg and blend it into the spices with the paprika. Store in an airtight jar and use as directed in recipes.

Note

  • You can also use the same quantities of ready-ground spices. Four nutmegs yield approximately 20 g ground nutmeg. It will yield a greater amount of spice mix than the quantity above.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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