Bengali 5-Spice recipe

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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

  1. 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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