Pound peppercorns, caraway seeds, saffron and cardamom seeds in a mortar, or grind in a blender. Stir in tumeric and store spice mix in a sealed jar. Use according to recipes. Source: The Complete Middle East Cookbook by Tess Mallos Typed for you by Karen Mintzias
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|Serving Size: 1 Serving (21g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 11 (18%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 8.9mg||0 %|
|Potassium 325.5mg||9 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 8.2g|
|Protein 2.3g||3 %|
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Calories per serving: 61
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