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Suggest a better descriptionIn a small frying pan, on a low heat, toast cumin, cloves, cardamom, peppercorns, allspice, fenugreek & corainder for about 2 minutes, stirring constantly. Remove from heat & cool for 5 minutes. Discard stems from chilies. In a spice grinder or with a mortar & pestle, finely grind together the toasted spices & chilies. Mix in remaining ingredients. Store in refrigerator in a well sealed jar. >From the "Sundays at Moosewood Restaurant" cookbook. Posted to bbq-digest by RockMc@aol.com on Jun 1, 1998
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Serving Size: 1 Serving (549g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 468 | ||
Calories from Fat: 119 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.2g | 18 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 145mg | 5 % | |
Potassium 2769.1mg | 73 % | |
Total Carbohydrate 98.7g | 29 % | |
Dietary Fiber 36.4g | 145 % | |
Sugars, other 62.3g | ||
Protein 19.7g | 28 % | |
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: 468
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