JAFFREY: Amchar Masala - Trinidadian Mixed Spices

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Amchar Masala - Trinidadian Mixed Spices

 

Recipe By : Madhur Jaffrey, World Vegetarian, p. 706

Serving Size : 1 Preparation Time :0:00

Categories : sauces, salsas, seasonings Trinidadian

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup coriander seeds

1 tablespoon cumin seeds -- whole

2 teaspoons whole black peppercorns

1 teaspoon fennel seeds -- whole

1 teaspoon brown mustard seeds -- whole

1 teaspoon fenugreek seeds -- whole

 

For an Indian from India, it is sometimes hard to understand the

Trinidadian names of foods and spices that are of Indian origin. The

names resonate of something familiar, yet time and distance have

distorted them, though not, at least yet, beyond all recognition.

Masala, of course, means " spices " , but amchar is curious. Achar is the

word for " pickle " , so these could originally have been pickling spices.

Indeed, such spices are used for pickling in India. Aam is " mango " , so

this spice could originally have been used for pickling mangoes and

later, the words aam and achar got put together to become amchar. This,

however, is just a guess. We may never know how this spice mixture got

its name. Today, it is sprinkled on Indian-type dishes toward the end of

the cooking period.

 

Makes about 8 tablespoons.

 

Put all the spices in a small, cast-iron frying pan and set over medium

heat. Stir and roast for 2 to 3 minutes, or until the spices turn a

shade or two darker. Remove from the skillet, allow to cool, and then

grind as finely as possible in a clean coffee grinder or other spice

grinder. Store in an airtight jar in a dark cupboard.

 

Source: Madhur Jaffrey, World Vegetarian

Copyright 1999 by Madhur Jaffrey

Typed and MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 10 Calories; less than one gram

Fat (25% calories from fat); 0g Protein; 2g Carbohydrate; 0mg

Cholesterol; 2mg Sodium

 

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