Serves: 5
Total Calories: 4

1 tablespoon saffron threads, dry roasted and ground
__Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
1/4 cup freshly ground black pepper
1/4 cup ground cumin seeds
2 tablespoons ground black cumin seeds
2 tablespoons ground cinnamon
2 tablespoons ground cloves
2 tablespoons ground green cardamom seeds
2 tablespoons ground black cardamom seeds
2 tablespoons ground ginger
1 tablespoon ground bay leaf
1 teaspoon ground mace
1 tablespoon ground nutmeg

Prepare the saffron. Then, in a medium cast-iron skillet, roast together all the spices, stirring and shaking the pan over medium heat until heated through, about 2 minutes. Let cool, then store in an airtight container in a cool, dark place, about 1 month at room temperature or about 1 year in the refrigerator.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 4
Calories from Fat: 0

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