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See below ingredients and instructions of the recipe
6 ts Black peppercorns
3 ts Caraway seeds
1 ts Saffron threads
1 ts Cardamom seeds
2 ts Tumeric
Pound peppercorns, caraway seeds, saffron and cardamom seeds in a
mortar, or grind in a blender.
Stir in tumeric and store spice mix in a sealed jar. Use according to
recipes.
Source: The Complete Middle East Cookbook by Tess Mallos Typed for
you by Karen Mintzias
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