• 2 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 2 tbsp pink peppercorns
  • 1 tbsp crushed chillies
  • 0.5 tbsp ground ginger


  1. 1

    With a pestle and mortar, crush the coriander seeds and peppercorns. Mix in a bowl with the other ingredients and keep in an airtight container. Use within 12 months for the best flavour.

  2. 2

    Before adding to dishes, dry fry in a hot pan until you hear the seeds popping.

Nutritional Details

Each serving provides
  • Energy 59kj 14kcal <1%
  • Fat 0.8g 1%
  • Saturates 0.1g <1%
  • Sugars 0.1g <1%
  • Salt 0.01g <1%

% of the Reference Intakes

Typical values per 100g: Energy 1139kj/272kcal

Each serving provides

0.2g carbohydrate 1.3g fibre 0.7g protein

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