- 2 ½ tsp. fenugreek
- 1 tsp. cardamom seeds, ground
- 3 Tbsp. coriander seeds
- 1 Tbsp. cumin seed
- 1 Tbsp. black mustard seed
- 6 whole cloves
- 1 thin cinnamon stick, 2-3″long broken up
- ¼ tsp. ground mace
- ¼ tsp. grated nutmeg
- big pinch cayenne
- 2 Tbsp. turmeric
Preheat oven to 225F. Combine fenugreek, cardamom, coriander, cumin, mustard seeds, cloves and broken cinnamon stick in a small pan and bake for 15 minutes. Shake the pan a few times while cooking. Cool spices and combine with others. Grind them to a fine powder in an electric grinder or with a mortar and pestle.
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- Marinated Vegetable Salad
- Melon Salad
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- Orzo Salad with Cumin and Corn
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- Vegetable Stock
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- Marinated Baked Tofu
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- Roasted Red Potatoes with Garlic and Rosemary
- Roasted Sweet Potato Puree
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- Squash and Lentil Stew with Apricots
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- Zuni Stew
- Apricot Orange Glaze
- BBQ Sauce
- Chris’ Christmas Vinegar 1996
- Cranberry Chutney
- Curry Spices
- Dill Vinegar
- Fresh Tomato Salsa
- Herb Vinegar
- Honey Mustard
- Italian Vinaigrette
- Lemongrass Vinegar
- Mint Dressing
- Orange Basil Dressing
- Pistou Sauce
- Red Pepper Relish
- Roasted Garlic Paste
- Roasted Onions
- Roasted Red Pepper Sauce
- Sesame Ginger Dressing
- Soy Dipping Sauce
- Tangy Apple Dressing
- Teriyaki Marinade