Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Spices
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----ENGLAND-----
2 oz Ginger
1 3/4 oz Yellow mustard seed
1 1/2 oz Cloves
2 1/4 oz Black pepper
1 1/2 oz Birdseye or Nyasa chilies
3/4 oz Mace
3/4 oz Coriander seeds
3 1/2 oz Allspice
Leave spices whole. Use for chutneys, pickled fruits
and vegetables, and to spice vinegar. Tie in a small
muslin bag and remove after pickling, or add straight
to vinegar, depending on the type of pickle.
The Complete Book of Spices by Jill Norman ISBN
0-140-23804-2 pg 102
