Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Cassia | 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
- 1/2 cup whole black peppercorns
- 1/4 cup whole coriander seeds
- 1/4 cup cassia or cinnamon bark
- 1/4 cup whole cloves
- 1/3 cup cumin seeds
- 2 teaspoons whole cardamom seeds
- 4 whole nutmegs
- 1/2 cup ground paprika
Directions
Basically, just place all the spices except the paprika and nutmeg in a blender or adequate grinder and process until it becomes a powder.
If necessary you can grind 1/2 cup at a time.
Grate the nutmeg and blend this with the paprika into the spices.
Store in an airtight jar.
Generally in some areas, they lightly toast the spices in an oven to bring out more flavor.
You can gain this also by putting the amount you're going to use, on a hot dry frypan and toast it for a few seconds before using.
This not only makes the kitchen smell good, but brings out a richer flavor of any spice.
You can also use ground spices, but using them whole is the authentic way.
Four nutmegs come to about 1/4 cup ground.
Be careful how much nutmeg you use; it's toxic in large doses.
Category:Georgian Recipes
Category:Georgian Salads