Cape Curry Powder (South African)
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INGREDIENTS
INSTRUCTIONS
In a dry skillet, separately toast the cloves, peppercorns, coriander, cumin, fennel and mustard seeds over medium heat, taking care not to burn them. Combine the toasted ingredients and the chilies in a spice mill and grind to a fine powder. combine with the remaining ingredients and mix until a uniform color is achieved. Store in an airtight container. Makes a medium hot curry powder. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 179
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (145g) | ||
| Recipe Makes: 2 | ||
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| Calories: 279 | ||
| Calories from Fat: 91 (33%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 10.1g | 13 % | |
| Saturated Fat 1g | 5 % | |
| Monounsaturated Fat 5.2g | ||
| Polyunsanturated Fat 1.3g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 51.8mg | 2 % | |
| Potassium 1185.9mg | 31 % | |
| Total Carbohydrate 50.8g | 15 % | |
| Dietary Fiber 22.8g | 91 % | |
| Sugars, other 27.9g | ||
| Protein 13.1g | 19 % | |
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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. |
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Calories per serving: 279
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