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Suggest a better descriptionA fiery preparation from the Gulf States, used to spice meats and vegetables. The recipe comes from Cooking with Chillies by Meg Jump. Grind all the ingredients together. The mixture will keep for 3-4 months stored in an airtight jar. Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground. Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #632 by "Mary Spyridakis"
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Serving Size: 1 Serving (59g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 170 | ||
Calories from Fat: 69 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 32mg | 1 % | |
Potassium 1165mg | 31 % | |
Total Carbohydrate 31.9g | 9 % | |
Dietary Fiber 19.2g | 77 % | |
Sugars, other 12.7g | ||
Protein 8.1g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 170
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