** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Roast the coriander and cumin seeds, separately, in a warm oven or under a low grill for about 3 to 5 minutes, shaking them round constantly if under a grill.
2. This is to make them easier to grind and the seeds should not burn.
3. Peel the cardamoms. Remove the husks and strawy bits.
4. grind all the spices in a blender or finely adjusted coffee grinder.
5. Store in an airtight container. Use as directed in the recipes.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Cilantro allergies.
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