Preparation:
A fresh-tasting, sourish preparation used with fruit and vegetable salads. If you are unable to find the black salt, simply increase the amount of coarse salt.
Grind the whole spices and salt to a powder, then mix in the mint, asafetida, mango powder, cayenne and ginger. The blend will keep for 3-4 months stored in an airtight container.
Source: Jill Norman "The Complete Book of Spices", Viking Studio Books, 1991 - ISBN 0-670-83437-8
The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground. |
