Recipe Bengali 5-Spice - All Recipes for Cooking

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Ingredients

⅔ cup cumin seeds ⅓ cup fennel seeds ¼ cup black mustard seed 3 tablespoons dried oregano 2 tablespoons fenugreek seeds

Nutrition Info

28.4 calories carbohydrate: 3.5 g cholesterol: : - fat: 1.5 g fiber: 1.5 g protein: 1.4 g saturatedFat: 0.1 g servingSize: - sodium: 6.6 mg sugar: 0.2 g transFat: : - unsaturatedFat: : -

Directions

Combine the cumin seeds, fennel seeds, mustard seeds, oregano, and fenugreek seeks in a non-stick skillet over medium heat, roast the spice mixture until warmed through, about 2 minutes. Spread the spices onto a large platter to cool completely. Store in an airtight container in a cool, dark place.

Recipe Yield

1 1/2 cups

Recipe Note

A spice blend that is often used as a pickling mixture in East Indian cuisine. If you can find kalonji seeds, use it in place of the oregano.

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