Type what you have

Ingredients

• ✓ coriander
• pumpkin
• vegetable stock
• water
• sour cream
• butter
• green curry paste
• garlic

Instructions

1. 1 Put pumpkin in a saucepan. Pour vegetable stock over the pumpkin and add enough water so the pumpkin is completely covered; bring to a boil and cook until pumpkin is tender, about 20 minutes.
2. 2 Drain pumpkin, reserving liquid, and transfer pumpkin to a large bowl. Mash pumpkin with a potato masher until smooth. Transfer mashed pumpkin to a saucepan.
3. 3 Stir sour cream, butter, curry paste, coriander, and garlic into the pumpkin until the butter melts and the mixture is smooth; heat the mixture on low until warmed through, stirring small amounts of the reserved liquid into the mixture until you reach your desired consistency, at least 10 minutes.

By Grifstar

Ingredients

• ✓ coriander
• red lentil
• olive oil
• vegetable bouillon
• onion
• garlic
• cumin
• turmeric
• curry powder
• vegetable broth
• swiss chard

Instructions

1. 1 Soak lentils in a bowl with water to cover for 15 minutes.
2. 2 Heat olive oil and bouillon in a stockpot over medium heat. Add onions; cook and stir until translucent, about 5 minutes. Stir garlic, coriander, cumin, turmeric, and curry powder into onion mixture. Cook and stir until onion is tender and browned, adding a few spoonfuls of vegetable broth if needed to prevent burning, about 10 minutes more.
3. 3 Drain lentils and stir into onion mixture with remaining broth; bring soup to a boil. Cover stockpot, reduce heat, and simmer until lentils are soft, 30 to 45 minutes.
4. 4 Trim chard leaves, stack together, and cut into 3/4-inch strips. Stir chard into soup and cook until softened, about 10 minutes more.

By Carolyn LaLumiere Miller

Ingredients

• ✓ coriander
• olive oil
• garlic
• onion
• cumin
• vegetable stock
• potato
• chickpea
• heavy cream
• tahini
• corn meal
• spinach
• cayenne pepper
• salt

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Stir in garlic and onion. Cook until tender. Season with cumin and coriander.
2. 2 Add vegetable stock and potatoes and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in chickpeas, and continue to cook until potatoes are tender.
3. 3 In a small bowl, blend heavy cream, tahini, and cornmeal. Mix into the soup.
4. 4 Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.

By Dale Penny

Ingredients

• ✓ coriander
• butter
• olive oil
• butternut squash
• turnip
• celery
• onion
• garlic
• chicken stock
• bay leaf
• honey
• black pepper
• nutmeg
• cayenne pepper
• salt

Instructions

1. 1 Heat the butter and olive oil in a skillet over medium heat. Stir in the butternut squash, turnips, celery, onion, and garlic; cook and stir until the vegetables just begin to brown, about 10 minutes. Meanwhile, heat the chicken stock in a large pot over medium heat until simmering.
2. 2 Transfer the vegetables to simmering stock, and add the bay leaf, honey, pepper, nutmeg, coriander, cayenne pepper, and salt. Continue simmering until all the vegetables are softened, about 20 minutes. Remove the bay leaf before serving.

By Rosemary Stanley

Ingredients

• ✓ coriander
• pepper
• salt
• coconut extract
• evaporated milk
• whole wheat spaghetti
• vegetable broth
• firm tofu
• curry powder
• ginger
• turmeric
• cumin
• zucchini
• carrot
• water
• garlic
• onion
• olive oil

Instructions

1. 1 Heat the oil in a skillet over medium heat, and saute the onion and garlic until tender. Stir in water, carrots, and zucchini. Season with coriander, cumin, turmeric, ginger, and curry powder. Mix in tofu, and continue cooking 10 minutes, until vegetables are tender and tofu is heated through.
2. 2 Bring the broth to boil in a large pot, and cook the noodles about 3 minutes. Stir tofu and vegetables into the pot. Mix in evaporated milk and coconut extract. Season with salt and pepper. Continue cooking until noodles are soft.

By FLAMINGOFLUFF

Ingredients

• ✓ coriander
• cilantro
• salt
• tamarind paste
• jaggery
• coconut
• water
• red pepper
• ginger root
• garlic
• tomato
• onion
• turmeric
• cooking oil
• black peppercorn
• cumin seed
• fennel seed
• egg

Instructions

1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover by 1 inch. Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes; drain. Run cold water over the eggs to cool completely; peel. Cut 4 slits into each of the eggs.
2. 2 Roast the fennel seeds, cumin seeds, and peppercorns in a small skillet over medium heat until very fragrant; grind into powder. Set aside.
3. 3 Heat the oil in a large skillet or kadhai over medium heat. Stir the turmeric into the oil. Quickly fry the eggs in the hot oil on all sides, about 2 minutes. Remove and set aside.
4. 4 Cook the onions in the hot oil until golden brown; add the ginger, garlic, and tomatoes and continue cooking until the tomatoes are soft. Stir the ground seed mixture, ground red pepper, and ground coriander into the onion mixture and cook another 1 to 2 minutes. Pour the water into the skillet. Add the coconut, jaggery, tamarind, and salt; return to a boil and cook until the mixture thickens, about 5 minutes. Reduce heat to medium-low; add the eggs and allow to simmer another 10 minutes. If the gravy is too thick, thin out with a little water. Garnish with the cilantro leaves to serve.

By SUSMITA

Ingredients

• ✓ coriander
• apple cider vinegar
• maple syrup
• water
• celery
• carrot
• yam
• butternut squash
• red pepper flakes
• cumin
• clove
• paprika
• cinnamon
• nutmeg
• allspice
• salt
• ginger
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onions, garlic, and ginger. Cook and stir until browned, about 5 minutes. Stir in ½ teaspoon salt, allspice, nutmeg, cinnamon, cumin, cloves, coriander, paprika, and chili flakes. Add butternut squash, yam, carrots, and celery. Add enough water to just cover.
2. 2 Increase heat and bring soup to a boil. Reduce heat and simmer until all vegetables are fork-tender, 30 to 45 minutes.
3. 3 Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the saucepan. Repeat with remaining soup. Add maple syrup, apple cider vinegar, and remaining 1 teaspoon salt.

By The Simmering Pot

Ingredients

• ✓ coriander
• kale
• lemon
• vegetable bouillon
• yellow squash
• green lentil
• water
• vegetable broth
• tomato paste
• chile powder
• fennel seed
• white pepper
• salt
• turmeric
• cumin
• garlic
• celery
• carrot
• onion
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Warm olive oil for 3 minutes. Add onion, carrot, celery, and garlic. Cook until onion is soft and translucent, 4 to 5 minutes. Season with cumin, coriander, turmeric, salt, white pepper, fennel, and chili powder. Cook for 2 more minutes. Stir in tomato paste.
2. 2 Pour in broth and water. Stir in lentils and squash. Crumble bouillon cube over the top and mix well, scraping the bottom of the pan to remove any browned bits. Cancel Sauté mode.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Open valve to vent remaining steam, about 5 minutes. Unlock and remove the lid.
5. 5 Mix in lemon juice and toss kale leaves just on top of the soup. Replace lid and allow kale to steam for about 5 minutes. Remove lid and adjust seasonings, if desired, before serving.

By Diana71

Ingredients

• ✓ coriander
• lemon
• cayenne pepper
• vermicelli
• parsley
• cilantro
• water
• flour
• green lentil
• chickpea
• water
• celery
• tomato
• chicken broth
• tomato paste
• garlic
• cinnamon
• black pepper
• ginger
• cumin
• paprika
• kosher salt
• yellow onion
• lamb shoulder
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a stock pot over medium-high heat and cook cubed lamb until nicely browned and some of the fat has rendered, about 5 minutes.
3. 3 Toss in diced onion and a generous pinch of salt. Cook, stirring often, until onion is soft and lightly browned, 4 to 5 minutes. Season with smoked paprika, coriander, cumin, ground ginger, black pepper, and cinnamon. Add minced garlic and cook and stir until fragrant, 30 seconds to 1 minute.
4. 4 Add tomato paste and cook and stir for about 1 minute.
5. 5 Add chicken broth, crushed tomatoes, and celery; stir until well combined. Add water and bring to a boil over high heat.
6. 6 Once soup is boiling, add chickpeas and green lentils; season with salt to taste. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.
7. 7 Mix flour and 2 tablespoons cold water in a small bowl and drizzle slurry into the soup to thicken.
8. 8 Bring back to a simmer and add 1/2 of the cilantro and 1/2 of the parsley; stir to combine.
9. 9 Simmer on medium-low heat until meat and lentils are perfectly tender and soup has thickened, about 20 more minutes.
10. 10 Stir in vermicelli pasta and cook until tender, 10 to 15 minutes. Taste and adjust seasoning with cayenne and salt. Add remaining chopped cilantro and parsley and finish by drizzling lemon juice to taste into the soup.
11. 11 Serve immediately with a drizzle of olive oil.

By John Mitzewich

Ingredients

• ✓ coriander
• garlic
• cumin
• allspice
• salt
• black pepper
• ground lamb
• slider roll
• spinach
• tzatziki sauce
• red onion
• feta cheese

Instructions

1. 1 Preheat an outdoor grill to medium-high heat and lightly oil the grate.
2. 2 Mix garlic, cumin, coriander, allspice, salt, and pepper together in a bowl; add lamb and mix well. Form mixture into 2-ounce patties.
3. 3 Grill patties on the preheated grill until cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Place rolls on the grill and heat until toasted, 1 to 2 minutes.
4. 4 Layer spinach, tzatziki sauce, lamb patty, red onion, and feta cheese in each roll, creating a slider.

By The Flying Shepard

Ingredients

• ✓ coriander
• cooking spray
• chickpea
• onion
• egg white
• cilantro
• parsley
• garlic
• all-purpose flour
• cumin
• salt
• black pepper
• cayenne pepper
• cardamom

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions. Spray the inside of the waffle iron with cooking spray.
2. 2 Process garbanzo beans in a food processor until coarsely chopped. Add onion, egg whites, cilantro, parsley, garlic, flour, cumin, salt, coriander, black pepper, cayenne pepper, and cardamom to garbanzo beans. Pulse, scraping down the sides of the bowl occasionally, until falafel batter resembles a coarse meal. Pour batter into a bowl and stir with a fork.
3. 3 Spoon about 1/4 cup falafel batter onto each section of the preheated waffle iron. Cook until evenly browned, about 5 minutes. Repeat with remaining batter.

By The Gruntled Gourmand

Ingredients

• ✓ coriander
• ground beef
• egg
• bread crumb
• onion
• garlic
• rosemary
• parsley
• oregano
• dill
• kosher salt
• black pepper
• olive oil cooking spray
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper or foil.
2. 2 Combine ground beef, egg, bread crumbs, onion, garlic, rosemary, parsley, oregano, dill, coriander, salt, and pepper in a large bowl. Mix using your hands until just blended.
3. 3 Form meat mixture into balls, about 1 1/2 inches diameter, and place onto the prepared pan.
4. 4 Spray meatballs with cooking spray, place in the preheated oven, and bake until the meatballs are browned and no longer pink in the center, about 40 minutes.
5. 5 Remove meatballs from the oven and allow to cool slightly on a paper towel lined plate. Garnish with additional fresh parsley for serving.

By Bibi

Ingredients

• ✓ coriander
• water
• vegetable bouillon
• lentil
• carrot
• potato
• cumin
• olive oil
• onion
• garlic
• tomato paste
• salt
• black pepper
• spinach

Instructions

1. 1 Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.
2. 2 Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add olive oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and sauté for 30 seconds. Remove from heat and transfer to the slow cooker. Stir in tomato paste, salt, and pepper. Stir in spinach.
3. 3 Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.

By CookingForDummies

Ingredients

• ✓ coriander
• cumin
• paprika
• chili powder
• chickpea
• tahini
• egg
• olive oil
• lemon
• garlic
• salt
• black pepper
• whole wheat flour
• olive oil

Instructions

1. 1 Place a large skillet or griddle over medium-high heat. Preheat oven to 200 degrees F (95 degrees C).
2. 2 Combine 1 teaspoon cumin, paprika, chili powder, and coriander together in a small bowl.
3. 3 Blend chickpeas, tahini, egg, 2 tablespoons olive oil, lemon juice, garlic, remaining 1 teaspoon cumin, salt, and pepper together in a food processor or blender, adding liquid from canned chickpeas if needed, until very smooth. Transfer chickpeas mixture to a bowl; fold in whole wheat flour, about 1 tablespoon at a time, until batter drops easily from a large spoon.
4. 4 Drop a little water onto the skillet; if it dances on the surface, the skillet is ready. Add about 1 teaspoon olive oil to skillet. Drop batter by large spoonfuls onto the griddle, forming 3- to 4-inch circles, and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Transfer cooked pancakes to a baking sheet and keep warm in the preheated oven. Repeat with remaining batter, greasing pan as needed with remaining olive oil.
5. 5 Sprinkle pancakes with cumin mixture and salt.

By MTCHYG

Ingredients

• ✓ coriander
• balsamic vinegar
• mint
• tomato sauce
• black pepper
• salt
• rosemary
• basil
• lemon zest
• worcestershire sauce
• thyme
• garlic
• egg
• ground lamb
• milk
• vegetable oil
• bread
• vegetable oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x5-inch loaf pan with oil.
2. 2 Place bread and milk in a small bowl. Press bread with a fork to soak up the milk.
3. 3 Combine lamb, egg, garlic, thyme, Worcestershire sauce, lemon zest, coriander, basil, rosemary, salt, and pepper in a medium bowl. Add soaked bread; discard the leftover milk. Mix with hands until well combined. Transfer meatloaf to the prepared pan.
4. 4 Combine tomato sauce and mint; spread evenly over the meatloaf. Drizzle with balsamic vinegar.
5. 5 Bake in the preheated oven until no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove and let cool for 5 minutes before serving.

By Bones

Ingredients

• ✓ coriander
• couscous
• water
• cilantro
• red bell pepper
• green bean
• sweet onion
• olive oil
• cinnamon stick
• garlic
• carrot
• artichoke heart
• tomato
• chickpea
• chicken thigh
• cayenne pepper
• cumin
• salt
• ginger
• turmeric

Instructions

1. 1 Combine turmeric, ginger, coriander, salt, cumin, and cayenne pepper in a small cup. Rub mixture over chicken and let sit at least 30 minutes.
2. 2 Combine chickpeas, diced tomatoes, artichoke hearts, carrots, garlic, and cinnamon stick in the bottom of a 6- to 7-quart slow cooker.
3. 3 Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and brown, about 4 minutes per side. Transfer chicken to the slow cooker, bone-side-up. Add onion to the same skillet. Saute over medium-high heat until onions have taken on a yellow color from turmeric and are starting to brown on the edges, about 5 minutes. Transfer to the slow cooker.
4. 4 Cover the slow cooker and cook on Low for approximately 2 hours.
5. 5 Place green beans, bell pepper, and cilantro over chicken. Cover and cook approximately 3 hours more.
6. 6 Meanwhile, boil 3 cups of water in a saucepan. Add couscous and stir. Cover the pot and turn off the heat. Let sit until water is absorbed and couscous is tender, 5 to 10 minutes.
7. 7 Place hot couscous on each plate and top with chicken and vegetables. Spoon juices from the slow cooker over each serving.

By DEBMCE4

Ingredients

• ✓ coriander
• cayenne pepper
• mint
• yogurt
• parsley
• vegetable stock
• chickpea
• tomato
• butternut squash
• yellow bell pepper
• red bell pepper
• zucchini
• celery
• onion
• garlic
• cumin
• cinnamon
• hot chile flake
• olive oil
• garlic
• thyme
• olive oil
• garlic
• bay leaf
• green lentil

Instructions

1. 1 Fill a large pot with water and bring to a boil over high heat. Stir in the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme, and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside.
2. 2 Heat 1 tablespoon olive in a large pot over medium heat. Stir in chili flakes, cinnamon, cumin, and coriander and cook until fragrant. Add garlic, onion, celery, zucchini, red and yellow peppers, and squash; cook 3 or 4 minutes.
3. 3 Mix in the lentils, tomatoes, chickpeas, and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yogurt, some chopped mint, and a pinch of cayenne pepper.

By Cara Lewis-Watts

Ingredients

• ✓ coriander
• salt
• cinnamon
• cumin
• nutmeg
• black pepper

Instructions

1. 1 Prepare the spice rub by stirring together the salt, coriander, cinnamon, cumin, nutmeg, and pepper in a small bowl. Store at room temperature in an airtight container.
2. 2 To use, coat meat liberally with the spice mix, and refrigerate at least 30 minutes before grilling or roasting as desired.

By ainsliek

Ingredients

• ✓ coriander
• tilapia fillet
• lemon juice
• parsley
• tomato

Instructions

1. 1 Place the tilapia, lemon juice, coriander, and parsley in a bowl; toss until fillets are evenly coated. Refrigerate at least 2 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
3. 3 Arrange the fillets in the bottom of the prepared baking dish; top each with tomato. Drizzle remaining marinade over the fillets. Cover with aluminum foil.
4. 4 Bake in preheated oven 15 minutes. Remove foil and bake uncovered another 5 minutes.

By natalia

Ingredients

• ✓ coriander
• cumin
• turmeric
• red pepper flakes
• mustard seed
• ginger

Instructions

1. 1 In a blender or food processor, combine cumin, coriander, turmeric, red pepper flakes, mustard seed, and ginger. Process to a fine powder. Store in an airtight container.

By Curry

Ingredients

• ✓ coriander
• ground turkey
• salt
• brown sugar
• black pepper
• cayenne pepper
• olive oil

Instructions

1. 1 In a bowl, thoroughly mix together the turkey, coriander, salt, brown sugar, black pepper, and cayenne pepper. Cover the bowl, and refrigerate the sausage overnight.
2. 2 The next day, heat olive oil in a skillet over medium heat. Form the sausage into thin patties, and fry until browned and no longer pink inside, 2 to 5 minutes per side.

By FrackFamily5 CACT

Ingredients

• ✓ coriander
• salt
• sage
• black pepper
• brown sugar
• ginger

Instructions

1. 1 Mix together kosher salt, sage, pepper, brown sugar, coriander, and ginger. Store in a tightly sealed container until ready to use.

By Kim

Ingredients

• ✓ coriander
• baby carrot
• mushroom
• cumin
• garlic
• lemon juice

Instructions

1. 1 Combine baby carrots, mushrooms, cumin, and coriander in a pot. Pour enough water into pot to just cover the mixture. Bring to a boil and cook until carrots are tender, 15 to 20 minutes. Drain mixture and transfer to a large bowl.
2. 2 Stir garlic and lemon juice together in a small bowl; drizzle over carrot mixture. Stir to evenly coat.

By Dara

Ingredients

• ✓ coriander
• butternut squash
• vegetable oil
• cumin
• turmeric
• coconut milk

Instructions

1. 1 Heat oil in a large skillet over medium-low heat. Add butternut squash and cook gently until squash begins to soften, about 20 minutes. Drain off excess oil. Add cumin, coriander, and turmeric and stir to coat thoroughly. Pour in coconut milk and cook until butternut squash is completely soft, but still holding shape, about 10 minutes.

By thetofuqueen

Ingredients

• ✓ coriander
• grill seasoning
• brown sugar
• cumin
• cayenne pepper
• salmon fillet

Instructions

1. 1 Preheat the air fryer to the fish setting of 330 degrees F (165 degrees C) for 2 minutes.
2. 2 Combine steak seasoning, brown sugar, cumin, coriander, and cayenne pepper in a small bowl. Sprinkle about 2 teaspoons of the seasoning mix (or more, if desired) on each salmon fillet. Place salmon in the air fryer basket in one layer.
3. 3 Working in batches if necessary, cook salmon in the air fryer until fish flakes easily with a fork, about 18 minutes. Transfer the cooked salmon onto a plate and keep warm in the oven preheated to the lowest setting. Repeat with remaining salmon fillets. Serve immediately.

By thedailygourmet

Ingredients

• ✓ coriander
• tomato sauce
• harissa
• olive oil
• garlic
• caraway seed

Instructions

1. 1 Combine tomato sauce, harissa, olive oil, garlic paste, caraway seeds, and coriander in a saucepan. Bring to a simmer over medium-low heat.
2. 2 Simmer until sauce has started to thicken, 5 to 10 minutes. Remove from heat and let sit for 15 minutes for flavors to develop.

By YOLANDA

Ingredients

• ✓ coriander
• ground pork
• cheddar cheese
• jalapeno pepper
• taco seasoning
• hamburger bun

Instructions

1. 1 Combine ground pork, Cheddar cheese, jalapeno, taco seasoning, and coriander in a large bowl. Using your hands, mix well until evenly combined. Form into 4 patties.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Grill patties for 4 minutes. Flip and grill for 3 minutes more. Remove from grill and let rest for 5 minutes. Serve on buns.

By Soup Loving Nicole

Ingredients

• ✓ coriander
• sunflower oil
• cinnamon
• salt
• cumin
• sweet potato
• brown sugar

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Combine sunflower seed oil, 1 teaspoon cinnamon, 1 teaspoon salt, coriander, and cumin in a bowl; add sweet potatoes and toss to coat. Arrange sweet potatoes on a baking sheet and top with brown sugar, remaining 1 teaspoon cinnamon, and remaining 1 teaspoon salt.
3. 3 Bake in the preheated oven until sweet potatoes are crisp around the edges, about 20 minutes.

By Natalie Dalla-Vicenza

Ingredients

• ✓ coriander
• cumin
• turmeric
• cardamom
• mustard seed
• ginger
• garlic powder
• cayenne pepper
• red chile pepper
• clove

Instructions

1. 1 Whisk coriander, cumin, turmeric, cardamom, mustard seed, ginger, garlic powder, cayenne pepper, chili powder, and ground cloves together in a bowl. Store in a glass air-tight jar or container.

By awakenedone

Ingredients

• ✓ coriander
• black pepper
• cumin
• paprika
• clove
• nutmeg
• cinnamon
• cardamom

Instructions

1. 1 Stir black pepper, cumin, paprika, coriander, cloves, nutmeg, cinnamon, and cardamom together until evenly blended. Store in an airtight container.

By orayeena