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. 2014 Jun 28;13:67. doi: 10.1186/1475-2891-13-67

Table 1.

Composition of the spice blend used in a single serving portion of the curry meal

Spice Amount
Clove (g)
0.9
Coriander (g)
1.8
Cumin (g)
0.9
Garlic (g)
3.6
Ginger (g)
2.7
Onion (sautéed) (g)
9
Red pepper (g)
0.09
Turmeric (g) 4.5