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Curry Powder - Jaffrey

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.1086
Energy (kCal)172.685
Carbohydrates (g)21.3697
Total fats (g)11.4339
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat small, heavy skillet over medium-low heat. | 2. Add coriander, cumin, peppercorns, mustard seeds, fenugreek seeds, cloves and chilies. | 3. Stir until spices smell toasted and aromatic, about 5 minutes. (A few of the spices will darken a shade.) | 4. Add turmeric; stir 10 seconds. | 5. Turn out onto clean plate to cool. | 6. Transfer spices to coffee or spice grinder, in batches if necessary; grind finely. | 7. Use immediately or store in air-tight container in cool, dry place for up to 2 months. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    coriander seed 2 tablespoons 29.8 5.499 1.237 1.777
    cumin seed 1 tablespoon 22.5 2.6544 1.0686 1.3362
    peppercorn 2 teaspoons 50.38399999999999 0.3127 0.1072 5.4851
    mustard seed 1 1/2 1/2 15.24 0.8427 0.7824 1.0872
    fenugreek seed 1 teaspoon 11.950999999999999 2.1590000000000003 0.851 0.2372
    clove 5 28.77 6.8806 0.6268 1.365
    hot red chilies 3 Crumbled - - - -
    turmeric 1 1/2 1/2 ground 14.04 3.0213 0.4356 0.1462

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



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