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Bengali 5-Spice

By: Fran

"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."

Rate/Review | Read Reviews (1)

Prep Time:
5 Min

Cook Time:
2 Min

Ready In:
7 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 1/2 cups

Ingredients

2/3 cup cumin seeds
1/3 cup fennel seeds
1/4 cup black mustard seed
3 tablespoons dried oregano
2 tablespoons fenugreek seeds

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.