Recipe - Aromatic Seed Mix (Sunset)

One half cup Mustard seed, yellow/white
1 One half tablespoon Cumin seed
1 One half tablespoon Coriander seed
1 tablespoon Dried thyme leaves
Three fourths teaspoon Cardamom seed, pods
discarded

OPTIONAL
2 teaspoon Fennel seed
2 teaspoon Black peppercorns
2 teaspoon Red pepper flakes, or less
to taste

From: January, 1995 Food Guide column by Jerry Anne DiVecchio This is a
great ingredient. Whole seeds can keep their flavor for years, but once in
liquid, they become soft and easy to chew, while retaining their individual
integrty. Makes a great gift! The proportions don't need to be precise.
Substitute ground seeds if you have to. Store in a cool dark place.

USE to flavor the water to cook vegetables like artichokes. Just dump some
seeds generously into the boiling water. Add to vegetable soup purees
like carrot. Add to braised meats for roasts and stews, like Succulent Lamb
Shanks (Sunset) see recipe.

PatH c/o McRecipe Dec 02 96
Posted to MCRecipe Digest V1 #327

Recipe by: Sunset Magazine, Jan 1995

From: PATh phannema@wizard.ucr.edu

Date: Mon, 02 Dec 1996 11:59:22 0800