Title: Grilling Spices (Martha Stewart)
Categories: Stewart2
Yield: 1 servings

3 tb Whole coriander seeds
3 tb Cumin seeds
3 tb Dill seeds
3 tb Yellow mustard seeds
6 tb Whole fennel seeds
6 tb Sugar
3 tb Salt
1 1/2 ts Freshly-ground black pepper

Combine all seeds in a skillet over medium heat, and toast, shaking pan,
until aromatic, about 4 minutes.

Using a spice grinder, coarsely grind seeds in three batches. Transfer to a
small jar. Add sugar, salt, and pepper. Shake well to combine. The spice
blend may be stored in an airtight container, at room temperature, for up
to 6 months.

Makes about 1 1/2 cups.

Gift Suggestion: Use a wide-mouthed funnel to transfer some of the spice
mixture to a jar, and cover with a tight-fitting lid. If you'd like to give
the spices as a gift, wrap a bit of brightly-colored fabric over the top of
the jar, and tie it in place with a length of twine. Don't forget to attach
a recipe and instructions for use.

Source: "Martha Stewart Living - " S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 1/2 cups"

Per serving: 290 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 75g Carbohydrate; 0mg Cholesterol; 19186mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 5 Other
Carbohydrates

Recipe by: Martha Stewart

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