Indian Spice Blend
A recipe from Georgia Department of Education School Nutrition
This combination is versatile and works well anywhere you want a warm, fragrant Indian-inspired flavor.
Ingredients:
- 1/8 cup Spice, cinnamon, ground
- 1/4 cup Spice, ginger, ground
- 1/2 cup Spice, coriander, ground
- 1/2 cup Spice, turmeric, ground
- 1 1/2 cup Spice, cumin, ground
- 1 1/2 cup Spice, curry, powder
Steps:
- Combine all ingredients and mix well.
- Store, labeled and dated, in an airtight container. Before using, stir or shake (spices may settle during storage).
Recipe Details
HACCP Category:
Process #1 (No Cook)
Portions:
1 quart
Portion Size:
1 teaspoon
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 7 | cal |
| Saturated Fat: | .04 | g |
| Total Fat: | .9 | g |
| Sodium: | 1.9 | mg |
Tips:
Make this spice blend in large-bulk batches a few times a year. Store, labeled and dated, in dry storage. Maximum shelf life to maintain quality is 1 year.
