- Yield: Makes about 2 1/2 tablespoons
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 28
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 3 g
- Sugar
- 0 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 5 mg
- Yield: Makes about 2 1/2 tablespoons
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 28
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 3 g
- Sugar
- 0 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 5 mg
Ingredients
Directions
- Toast coriander and cumin seeds in a dry small heavy skillet over moderate heat, stirring occasionally, until fragrant, about 2 minutes. Cool, then finely grind with remaining spices in an electric coffee/spice grinder or with a mortar and pestle.;
