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Recado Rojo

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.0593
Energy (kCal)88.385
Carbohydrates (g)19.5182
Total fats (g)3.9487
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Grind all the spices in a blender or mortar and pestle until fine, then pass through a sieve to remove any stems or shells. Grind and strain again until until they're very fine. | 2. In a small bowl, add water or vinegar to the spice mix. Mix until it becomes a stiff paste. | 3. Storage: This paste stores well in the freezer. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    oregano 1 tablespoon 7.95 2.0676 0.27 0.1284
    cumin seed 1 teaspoon 7.875 0.929 0.374 0.4677
    annatto seed 4 tablespoons - - - -
    allspice 12 59.964 16.4434 1.3885 1.9813
    peppercorn 1/2 teaspoon 12.595999999999998 0.0782 0.0268 1.3713
    water 3 -6 tablespoons 0.0 0.0 0.0 0.0

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



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