Leave spices whole. Use for chutneys, pickled fruits and vegetables, and to spice vinegar. Tie in a small muslin bag and remove after pickling, or add straight to vinegar, depending on the type of pickle. The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 102
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|Serving Size: 1 Serving (393g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 398 (40%)|
|Amt Per Serving||% DV|
|Total Fat 44.3g||59 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 17.1g|
|Polyunsanturated Fat 10.1g|
|Cholesterol 0mg||0 %|
|Sodium 239.2mg||8 %|
|Potassium 3216.5mg||85 %|
|Total Carbohydrate 186.8g||55 %|
|Dietary Fiber 73.8g||295 %|
|Sugars, other 113g|
|Protein 32.8g||47 %|
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Calories per serving: 995
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