The Big Four Paste

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Credit: Su-Mei Yu, chef-owner, Saffron restaurant, San Diego, Calif.
The National Culinary Review, November 2003


1/2 teaspoon sea salt
7 cloves garlic, peeled and minced
1/2 cup coriander roots and stems
1 teaspoon coriander seeds, dried, roasted, and ground
1 tablespoon white peppercorns, dried, roasted, and ground


Method: Place sea salt and garlic in mortar and pound together into a purée. Add coriander roots and stems, and pound to form a smooth paste. Add coriander seeds and white peppercorns. Pound to incorporate into a smooth paste. Transfer to a jar, seal, and refrigerate. Paste will keep for several weeks.


1/2 cup


Sauce/Dressing/Rub, The National Culinary Review, Vegetarian

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