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10 Serves
77 Mins
Measure out the cumin seeds, coriander seeds, cardamom pods, cloves, and cinnamon stick.
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New ZealandVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
0 µg / 400 µgCalcium
75 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
46 mg / 1,250 mgPotassium
121 mg / 4,700 mgSodium
108 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
2 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Place the whole spices into a dry frying pan over medium heat and toast until fragrant, stirring constantly to prevent burning.
Remove the pan from the heat and allow the toasted spices to cool completely on a wire rack.
Transfer the cooled spices to a spice grinder and process until a fine powder is achieved.
Season the final blend with a pinch of salt and pepper to taste, then store in an airtight container.
6
g28
g3
g
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Libyan