Photo: Mockup Graphics
Estimated Nutrition (whole recipe, rough)
64
Calories
2g
Protein
1g
Fat
15g
Carbs
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Fennel | 1/2 bulb (87g) | 27 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
| Mace | not in our table | 0 |
| Rose | 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
- 15 grams dried bay leaves
- 75 grams black cardamom seeds
- 40 grams green cardamom seeds
- 20 sticks cinnamon , about 2.5 cm in length
- 20 grams whole cloves
- 35 grams coriander seeds
- 20 grams cumin seeds
- 25 grams fennel seeds
- 20 grams mace
- 70 grams black peppercorns
- 15 grams rose leaves
- 15 grams ginger powder
Directions
1
Individually toast all the whole spices and herbs in a dry skillet over low heat, shaking, until a shade darker and aromatic. Make sure not to burn.
2
Remove from the heat, transfer to a cool container, and let cool.
3
Using a grinder, blender , or mortar , grind/pound all the herbs and spices together to make an even powder.
Recipe sourced from
wikibooks