RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	40.1973
Energy (kCal)	1298.1309
Carbohydrates (g)	242.1833
Total fats (g)	20.2528
Fatty acids, total saturated 20:0 (g)	0.0041
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0126
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0044
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0022
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0053
Riboflavin (mg)	0.0092
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0039
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0146
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0071
Proline (g)	0.0086
Fatty acids, total polyunsaturated 18:1 t (g)	0.0044
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0239
Adjusted Protein (g)	0.0000
Cystine (g)	0.0016
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.1645
Copper, Cu (mg)	0.0136
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0585
Total lipid (fat) (g)	20.2528
Vitamin K (phylloquinone) (g)	3.5479
Cholesterol (mg)	41.6000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0004
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0123
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	5.5260
Folate, total (g)	0.8797
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0002
Vitamin A, IU (IU)	12.0872
Energy (kcal)	1298.1309
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0007
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0018
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0002
Sugars, total (g)	104.6339
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.1630
Lutein + zeaxanthin (g)	5.5009
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0078
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0004
Magnesium, Mg (mg)	6.5271
Fatty acids, total saturated 16:0 (g)	0.0411
Carbohydrate, by difference (g)	242.1833
Vitamin D (IU)	0.0000
Fructose (g)	0.0225
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0147
Tyrosine (g)	0.0042
Potassium, K (mg)	35.5379
Fatty acids, total saturated 12:0 (g)	0.0011
Vitamin A, RAE (g)	0.6030
Serine (g)	0.0054
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0052
Fatty acids, total trans-polyenoic 22:4 (g)	0.0012
Alcohol, ethyl (g)	1.4448
Fatty acids, total polyunsaturated 24:0 (g)	0.0103
Fatty acids, total saturated 22:0 (g)	0.0037
Fatty acids, total saturated 14:0 (g)	0.0057
Histidine (g)	0.0030
Isoleucine (g)	0.0055
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0012
Niacin (mg)	0.0639
Water (g)	725.7821
Fatty acids, total saturated 8:0 (g)	0.0006
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0004
Carotene, beta (g)	6.1831
Sodium, Na (mg)	3771.5962
Iron, Fe (mg)	11.8100
Energy (kJ)	5435.1541
Ash (g)	18.3463
Caffeine (mg)	0.0000
Glycine (g)	0.0063
Fatty acids, total trans-polyenoic (g)	0.0009
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0586
Fatty acids, total polyunsaturated (g)	0.0789
Vitamin E (alpha-tocopherol) (mg)	0.1931
Sucrose (g)	0.0004
Vitamin B-6 (mg)	0.0113
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0002
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0084
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0002
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0163
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0004
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0041
Folate, food (g)	0.8797
Fatty acids, total saturated 20:1 (g)	0.0076
Fatty acids, total monounsaturated (g)	0.0318
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0537
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0009
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	1.1930
Fatty acids, total polyunsaturated 16:1 c (g)	0.0005
Fatty acids, total saturated (g)	4.0902
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	336.7381
Fatty acids, total saturated 10:0 (g)	0.0028
Galactose (g)	0.0032
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0064
Glutamic acid (g)	0.0134
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0091
Folate, DFE (g)	0.8797
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0009
Fiber, total dietary (g)	65.2400
Tryptophan (g)	0.0007
Threonine (g)	0.0042
Fatty acids, total polyunsaturated 18:1 c (g)	0.0164
Manganese, Mn (mg)	1.2764
Protein (g)	40.1973
Cryptoxanthin, beta (g)	2.1630
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0229
Betaine (mg)	0.0294
Phosphorus, P (mg)	3.2291
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Indian Subcontinent >> Indian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Combine all of the spices in a cast iron pan. Turn the heat to medium and stir the spices until you smell their beautiful oils filling the air. | 2. Remove spices from pan just as they start to crackle. Transfer to a mortar and pestle. | 3. Grind spices roughly, not worrying about getting it perfect, just break open the toasted spices. This will release an overwhelming smell of wonderfullness. | 4. Put the sugar in a large bowl and spritz/sprinkle the vanilla, stirring until the sugar is evenly light brown from the vanilla. It will combine if you stir it enough. | 5. Mix the spices with the vanilla sugar and leave the bowl uncovered overnight. | 6. The next day, the vanilla will be dry and sugar will have become like a hardened sand castle. Scrap at it and break it up until it is smooth. | 7. Cover the sugar bowl and leave overnight. | 8. The next day, sieve through a screen. | 9. Store your delicious Chai Vanilla Spiced Sugar in an airtight container. It will keep for several weeks. Great in earl gray tea, cinnamon buns, on toast with butter, you name it, it's great. | 10. Please Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ajowan seed	1	teaspoon		-	-	-	-
mint	1	teaspoon	dried	-	-	-	-
cardamom pod				-	-	-	-
rose petal	1	teaspoon		-	-	-	-
fennel	1/2	teaspoon		0.2809	0.0662	0.0112	0.0018
clove	1	teaspoon		5.754	1.3761	0.1254	0.273
cinnamon	2			-	-	-	-
ginger	1/2	teaspoon	dried	0.8	0.1777	0.0182	0.0075
sugar	4	cups	granulated	1279.2	240.032	40.04	19.968
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025

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

Cooking in progress....

Chai Spiced Vanilla Sugar