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Moroccan Spice

  Here are the quantities to mix your own spices for Recipe 82 Moroccan Chicken. Measure them into a glass jar, screw on the lid, and give them a good shake up. If you decide not to use the lot in one go, they will keep for a long time when sealed and stored in a cool cupboard or pantry. Then you can use a teaspoon or two for spicing up any meal in a jiffy whenever you fancy.

1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon cardamom
1/2 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne
1/2 teaspoon nutmeg
1/4 teaspoon cloves

See below for links to other Handy Hints pages:

Bicarbonate of Soda



Doc in a Pot

Fresh Fruit, Vegetables & Herbs


In the Kitchen

Safety & Health

Spices & Dried Herbs

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