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Suggest a better descriptionRoast 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. This is to make them easier to grind and the seeds should not burn. Peel the cardamoms. Remove the husks and strawy bits. grind all the spices in a blender or finely adjusted coffee grinder. Stor in an airtight container. Use as directed in the recipes. From How To Make Good Curries by Helen Lawson Copyright 1973
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Serving Size: 1 Serving (95g) | ||
Recipe Makes: 6 | ||
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Calories: 288 | ||
Calories from Fat: 107 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.9g | 16 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 53.1mg | 2 % | |
Potassium 1079.8mg | 28 % | |
Total Carbohydrate 58.6g | 17 % | |
Dietary Fiber 33.6g | 134 % | |
Sugars, other 25g | ||
Protein 10.4g | 15 % | |
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: 288
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