Hindus who migrated to the West Indies in the 19th century introduced their spice blends to the islands, and curries are now found throughout the region. Dry roast all the whole spices for about 5 minutes. Cool, then grind and blend with the ginger and turmeric. In an airtight jar, the powder will keep for 3-4 months. 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 #619 by "Mary Spyridakis"
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|Serving Size: 1 Serving (70g)|
|Recipe Makes: 1|
|Calories from Fat: 79 (36%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 35.1mg||1 %|
|Potassium 941.1mg||25 %|
|Total Carbohydrate 40.6g||12 %|
|Dietary Fiber 20g||80 %|
|Sugars, other 20.7g|
|Protein 9.7g||14 %|
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Calories per serving: 221
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