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Ingredients
4 cinnamon sticks, each about 3 inches long
1 piece dried ginger root, 1 inch long
2 tablespoons mustard seed
2 teaspoons whole allspice
2 teaspoons whole black peppercorns
2 teaspoons whole cloves
2 teaspoons dill seed
2 teaspoons whole coriander seed
2 teaspoons whole mace, crumbled
8 bay leaves, crumbled
1 whole dried red pepper, 1 ½ inches long, chopped
Nutritional analysis per serving
20 grams carbs; 112 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 9 grams fiber; 16 milligrams sodium; 4 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wrap cinnamon sticks and ginger root in clean cloth.
- Step 2
Pound with mallet or hammer until finely crumbled; discard stringy parts of ginger. Add to remaining ingredients and stir well.
- Step 3
Store in airtight jars.
- Step 4
Use for pickling tongue, cucumbers, etc.
Private Notes
Comments
Split 2 T mustard seeds between 1 yellow and 1 black. Used 1t of cloves and 1t of fenugreek. Used 1t of dill seed and 1t of cumin. In stead of mace and dried ginger, Adding 1t granulated onion, 1t granulated ginger and 1 teaspoon of powdered turmeric. Toasting whole spices. Using in corned beef recipe.
Split 2 T mustard seeds between 1 yellow and 1 black. Used 1t of cloves and 1t of fenugreek. Used 1t of dill seed and 1t of cumin. In stead of mace and dried ginger, Adding 1t granulated onion, 1t granulated ginger and 1 teaspoon of powdered turmeric. Toasting whole spices. Using in corned beef recipe.