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“From 'A Year in my Kitchen' by Skye Gyngell. She uses this in purees and slow cooked dishes especially good with lentils, use whole spices and grind in a pestle and mortar, will keep in a sealed container for 1 month NO longer.”
READY IN:
7mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Toast spices in a heavy based fry pan taking care not to burn the spices, once the seeds begin to pop they are ready.
  2. Remove from heat and grind to a fine powder.

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