Bombay Dip Spice mix

Description:
This Indian-accented blend can be used to make a curd, yogurt or sour cream-based dip for dipping vegetables or as a spread on bread.

Usage:
To make 100g dip: mix 3-4 tbsp of the mixture with a small amount of hot water, just enough to allow the spices to swell a little. Then mix with 100g créme fraîche, sour cream, yoghurt or quark and sweeten with a little sugar or syrup if desired.

Ingredients:
Spices (onion, chives, parsley, garlic, chilli, turmeric, coriander, cumin, pepper, cinnamon, mustard seeds, ginger, cloves, lemon peel, fenugreek seeds, cardamom), rock salt (13%).