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Bo-Kaap Cape Malay Curry Powder - South African Spice Mixture

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.6894
Energy (kCal)533.375
Carbohydrates (g)100.111
Total fats (g)18.3502
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place all the whole seeds in a frying pan and dry roast for a minute or two, until they become pungent and release their fragrance. Place them in a food processor or coffee grinder and pulse until they are finely ground - or grind them with a pestle and mortar. | 2. Add the remaining ground spices, including the chillies and the curry leaves, to the roasted spices and mix well. | 3. Store in an airtight jar or tin for up to 6 months, in a dry, cool and dark place. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    clove 1 tablespoon 17.81 4.2594 0.38799999999999996 0.845
    coriander seed 1/2 cup 128.736 23.7557 5.3438 7.6766
    fennel seed 1 tablespoon 20.01 3.0328 0.9164 0.8625
    black mustard seed 1 tablespoon - - - -
    fenugreek seed 3 tablespoons 107.559 19.4305 7.659 2.1345
    black peppercorn 2 tablespoons - - - -
    hot red chilies 3 - - - -
    cumin seed 3 tablespoons 67.5 7.9632 3.2058 4.0086
    cardamom 1/4 cup ground 74.64 16.4328 2.5824 1.608
    turmeric 1/4 cup ground 112.32 24.1704 3.4848 1.17
    ginger 1 tablespoon ground 4.8 1.0662 0.1092 0.045
    curry leaf 2 chopped - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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