Philadelphia Online -- Philadelphia Daily News http://www.phillynews.com:80/daily_news/97/Aug/06/features/ISLA06.htm Toast the spices in a dry skillet over medium heat until they release their aromas, about 3 minutes, taking care not to burn them. Transfer to a food processor and add the turmeric and remaining ingredients and process into a paste, adding water as needed. This paste will keep for about a week in the refrigerator. Yield: 1_1/2-2 cups. Source: ``Hot & Spicy Caribbean, by Dave Dewitt, Mary Jane Wilan and Melissa T. Stock, Prima Publishing, $14.95. Posted to CHILE-HEADS DIGEST V4 #071 by Judy Howle
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|Serving Size: 1 Serving (162g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 65 (35%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 25.8mg||1 %|
|Potassium 744.1mg||20 %|
|Total Carbohydrate 36.8g||11 %|
|Dietary Fiber 17.9g||72 %|
|Sugars, other 18.9g|
|Protein 7.6g||11 %|
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Calories per serving: 188
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