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Cardamon Rub (Poultry Seasoning) India
Recipe By : BH&G (Nov 1993:234)
Serving Size : 1 Preparation Time :0:00
Categories : Herb Blends
Amount Measure Ingredient -- Preparation Method
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3/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon fennel seed -- ground
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper
1/2 teaspoon ground ginger -- optional
Ginger, fresh or dried? Dried ground ginger tends to be milder, more
suitable for baked goods. If you want the fiery taste of ginger, the ginger
must be fresh. Substitute up to 2 teaspoons of grated gingerroot for 1/2
teaspoon ground ginger.
Grind and blend all seasonings. Store in a small spice bottle. Above
recipe makes enough rub for 2 to 3 pounds of poultry.
USE as a rub for poultry or lamb, a seasoning for curries, vegetables,
fruit salads and, occasionally, for rice.
Example
Rub or dust on chicken (skin on) or cornish hens and bake (375F/190C) on a
rack until crispy (about 1 hour or more). Serve with saffron rice, garnish
with orange slices and fresh chopped parsley. Fresh peas (snaps or shelled)
round out the menu.
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from phannema@wizard.ucr.edu in S. Calif.
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