In Yemen, this is the traditional spice mix, a combination of garlic and peppers, and whatever spices the cook chooses. Use as a table condiment. Finely chop the red peppers and chilies, removing the seeds. Chop the coriander leaves. Blend or pound all the ingredients to a paste, and store in a jar in the refrigerator for up to 2 weeks. 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 #632 by "Mary Spyridakis"
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|Serving Size: 1 Serving (26g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 14 (27%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 5.9mg||0 %|
|Potassium 174.8mg||5 %|
|Total Carbohydrate 10.4g||3 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 6.6g|
|Protein 2.1g||3 %|
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Calories per serving: 51
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