Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 3-inch (8 cm) pieces of cinnamon stick
- 1/2 cup (125 ml) cardamom seeds
- 1/2 cup (125 ml) whole cloves
- 1/2 cup (125 ml) whole cumin seed
- 1/4 cup (60 ml) whole coriander seeds
- 1/2 cup (125 ml) whole black peppercorns
Directions
Combine the whole spices in a heavy skillet over moderate heat and toast for a few minutes, until they are warm and aromatic.
Allow to cool, then pulverize in an electric blender or coffee grinder (that you use exclusively for grinding spices) until it forms a fine powder.
This recipe makes about 1 1/2 cups (375 ml) and may be stored in an airtight container at room temperature for several months without losing its flavor