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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cuisine: Italian
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Garam Marsala Spice Mix

Date Added: November 23, 2009


9 Tablespoons Cardamom crushed
3 Unit Stick Cinnamon (one inch)
6 Teaspoons Fenugreek ( I have no idea of what's this)
3 Tablespoons Cumin Seeds whole
3 Tablespoons Cilantro whole
6 Teaspoons Turmeric ground
3 Tablespoons Pepper freshly ground
1 1/2 Teaspoons Cloves whole
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1. Break open the cardamom pods, discard the skins, and reserve the seeds.

2. Break the cinnamon stick into small pieces between sheets of waxed paper, using a rolling pin or kitchen mallet.

3. Heat a dry skillet for about 2 minutes over medium heat.

4. Combine the cardamom, cinnamon, fenugreek, cumin, and coriander and toast in the hot skillet until the seeds turn golden brown.

5. Cool the spices and combine with the turmeric, pepper, and cloves in a spice mill or blender.

6. Grind to a fine powder. Store the mix in a jar and remember to date it.

7. It will keep, tightly covered in the refrigerator, for up to 3 months.

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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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