BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL PANTRY SAUCES, STOCKS, SOUPS, GRAVIES, CONDIMENTS, SALAD DRESSINGFLAVORS OF INDIA (Bob's Curry Spice Blend)
Ingredients:
1 teaspoon each light and dark mustard seed
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon cardamom
1 teaspoon ground mustard
1 teaspoon fennel seed
1 teaspoon cayenne
2 teaspoons ground coriander
Method:
Combine ingredients and grind well to combine. Store in dry air tight container in cool dry place.
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