Chat Masala (Indian Spice)

Course : Curry
Serves: 1
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1 teaspoon cumin seeds
1 teaspoon black peppercorns
1/2 teaspoon ajowan seeds -- (oregano)
1 teaspoon pomegranate seeds -- dried
1 teaspoon black salt
1 teaspoon coarse salt
1/4 teaspoon mint leaves -- crushed dried
1/4 teaspoon asafetida -- round
2 teaspoons mango powder
1/2 teaspoon cayenne
1/2 teaspoon ginger -- ground

Preparation / Directions:

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.

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