Kidney Community Kitchen

Information and tools to help you manage your renal diet

Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/asian-blend-spice-blend/

Asian Spice Blend

Adapted from St. Paul’s Hospital renal dietitian resources.

Photo by Timothy Newman on Unsplash

Asian Spice Blend

Ingredients

2 tbsp
sesame seeds
2 tbsp
onion powder
2 tbsp
ground anise
2 tbsp
ground ginger
1 tsp
ground allspice
1/2 tsp
cardamom
1/2 tsp
cloves

Directions

In a bowl, combine all the ingredients and whisk gently to combine. Package the mixture in an airtight container until ready to use.

Best for vegetables, poultry, and fish.

The nutritional analysis is based on a 6 g serving, which is equivalent to approximately 1 tablespoon.

Nutrient Analysis

  • Calories: 252 KCal
  • Carbohydrates: 27 g
  • Fibre: 9 g
  • Total Fat: 9 g
  • Sodium: 18 mg
  • Phosphorus: 252 mg
  • Potassium: 612 mg