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Submitted by Jeff Bacon, CEC, CCA, AAC
2 Tbsp cumin seeds
2 Tbsp fennel seeds
2 Tbsp coriander seeds
2 Tbsp sea salt
2 Tbsp black salt
1 Tbsp amchur powder
2 tsp ground ginger
1 tsp ground hot chilies
1 tsp ground black pepper
1 pinch asafetida
Grind all whole spices together in spice mill or grinder then mix well with any ground spices.
Optionally: dry pan roast whole spices for five minutes
while stirring prior to grinding.
Preparation Time: 5
Categories: pork, chicken, beef
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