Jul 032012
Celebrated chef Cindy Pawlcyn keeps it real Vancouver Sun In sauce pan, combine cumin, fenugreek, cloves, cardamom, allspice and peppercorns over medium-high heat and toast, shaking pan, for 1 to 2 minutes. Pour onto plate and cool, then finely grind in spice grinder. Pass the mix and the chili, paprika ... |
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