The ingredients change from cook to cook and from dish to dish.
Some formulas give a very fragrant blend and others are hot and spicy.
Some recipes might add coriander, cumin, nutmeat, mace or pepper. To use, the spices are usually cooked briefly in hot fat before the principal ingredients are added. By doing this, it heightens the flavor and aroma of the spices. Copyright Information Copyright 1995 by the Board of Trustees of the University of Illinois. The information provided is for educational purposes only.