Serves: 5
Total Calories: 1

1/4 teaspoon cumin seeds
1/4 teaspoon coriander seeds
1/4 teaspoon peppercorn, black
1/4 teaspoon ginger, ground
1 teaspoon mint leaves dried, leaves
1 teaspoon salt

1. Set a dry skillet over medium heat. Add the cumin seeds, coriander seeds, and peppercorns and heat, shaking the pan occasionally, until the spices are fragrant and toasted, about 2 minutes.

2. Allow the spices to cool, then grind them to a powder in a spice mill. Add the ginger, mint leaves, and salt and continue to grind until finely ground. If not using immediately, store the mixture in a tightly capped small jar in a cool, dry place for up to 2 months.

Makes about 1 tablespoon

Nutritional Facts:

Serves: 5
Total Calories: 1
Calories from Fat: 0

More Recipes from the The Barbecue Bible Cookbook:
A Different Greek Salad / Marlo Salata
Balinese Cucumber Salad
Grilled Chicken Salad With Indian Spices / Murgh Chaat
Grilled Eggplant, Tomato, and Pepper Salad / Fasouli
Grilled Pork With a Sweet-Tart Dressing / Pork Laab
Grilled Salade Nicoise
Grilled Vegetable Caponata
Grilled Zucchini Salad
Javanese Long Bean Salad Plate With Cabbage Wedges / Lalapan
Korean Lettuce and Onion Salad
La Cabana's House Salad
Lebanese Crudites Plate
Lebanese Eggplant Salad / Salafat el Rahab
Long Beans With Fresh Coconut
Moroccan Egglplant Salad / Salade d'Aubergines
Persian Chicken Salad With Pickles and Olives
Potato Salad With Caramelized Onions
Quick Chaat Mix
Sesame Spinach
Shepherd's Salad / Coran Salatasi
Shirazi Cucumber, Tomato, and Onion Salad
Spanish Grilled Vegetable Salad / Escalivada
Spicy Daikon
Spicy Fruit in a Tamarind Dressing / Rujak
Spicy Japanese Bean Sprout Salad
Spicy Thai Grilled Beef Salad / Yam Nua Yang
Three Hots Salad
Tomato Salad with Feta Cheese / Shopska Salata
Tomato and Shallot Salad
Turkish Radish Salad Plate
Two-Tone Potato Salad
Vietnamese Salad Plate