Restaurant Spice Mix

Preparation

1. Grind the whole spices and then add the ground spices
2. This will keep for a few weeks but is best fresh
3. Store in an airtight jar in a cool dark place

Notes

• Credit to Glebe Kitchen
• Approx 10g is used per person in a curry, so this has been used for the basis of the portions and nutrition

Ingredients

• 4tbsp coriander seeds
• 2tbsp cumin seeds
• 5tbsp turmeric powder
• 3tbsp paprika
• 2tbsp curry powder
• 2tsp kashmiri chilli powder
• 1tsp garam masala
• ½tsp black pepper

Equipment

Nutritional Facts

• Serving size: 14.1G
• (2% / 2%)   Calories: 44kcal
• (3%)Total fat: 1.6G
• (2%)   Saturated fat: 0.3G
• (3%)   Unsaturated fat: 1.1G
•     Mono: 0.7G
•     Poly: 0.4G
• (0%)   Cholesterol: 0mg
•   Trans Fat: 0G
• (3%)Total carbohydrates: 8.2G
•   Starch: 0G
• (2%)   Sugars: 0.6G
•     Sucrose: 0.2G
•     Glucose: 0.1G
•     Maltose: 0G
•     Lactose: 0G
•     Fructose: 0.2G
•     Galactose: 0G
• (17%)   Fibre: 4.2G
• (4%)Protein: 1.8G
• Salts
• (1%)   Sodium: 25mg
• (7%)   Potassium: 259mg