| 1 | If using cardamom pods, crush slightly between 2 spoons. |
| 2 | Remove seeds and discard. |
| 3 | Place all of the spices in an 8x8x2" baking pan; heat in a 300°F oven for 15 minutes. |
| 4 | In a blender container place spices. |
| 5 | Cover tightly; blend till very fine. |
| 6 | Store in a tightly covered container in a cool, dry place for up to 6 months. |
| 7 | Yield 1/3 cup. |
| 8 | Uses-season rice: add about 1 tsp per 1 c rice before cooking. |
| 9 | Seson rice with butter and salt before serving. |
| 10 | Spice up chicken: rub all over chicken pieces before grilling, roasting or broiling. |
| 11 | Season with salt to taste and add a squeeze of lemon, if desired. |
| 12 | Toss with veggies: stir ?tsp into about 2 tb melted butter and toss with cooked veggies such as carrots, parsnips, squash, sauteed onions or green beans. |
| 13 | Add to sour cream or yogurt: stir 1 tsp into an 8 oz carton sour cream or yogurt. |
| 14 | Dollop atop baked potatoes. |
| 15 | recipe by : |
