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Add a photoServings: 12
Ingredients
- 1/2 c. Mustard seed, yellow/white
- 1 1/2 Tbsp. Cumin seed
- 1 1/2 Tbsp. Coriander seed
- 1 Tbsp. Dry thyme leaves
- 3/4 tsp Cardamom seed, pods discarded
- 2 tsp Fennel seed
- 2 tsp Black peppercorns
- 2 tsp Red pepper flakes, or possibly less to taste
Directions
- Great ingredient. Whole seeds can keep their flavor for years, but once in liquid, they become soft and easy to chew, while retaining their individual integrty.
- Makes a great gift! The proportions do not need to be precise.
- Substitute grnd seeds if you have to. Store in a cold dark place.
- USE to flavor the water to cook vegetables like artichokes. Just dump some seeds generously into the boiling water. Add in to vegetable soup purees - like carrot. Add in to braised meats for roasts and stews, like Succulent Lamb Shanks (Sunset) see recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 13g | |
| Recipe makes 12 servings | |
| Calories 15 | |
| Calories from Fat 7 | 47% |
| Total Fat 0.78g | 1% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 120mg | 5% |
| Potassium 50mg | 1% |
| Total Carbs 1.88g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.13g | 0% |
| Protein 0.79g | 1% |
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