Indian Recipe ⤑ Bengali 5-Spice

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.

Ingredients

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

Cooking 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.

Nutrition Facts

• calories28.4
• carbohydrateContent3.5 g
• fatContent1.5 g
• fiberContent1.5 g
• proteinContent1.4 g
• saturatedFatContent0.1 g
• sodiumContent6.6 mg
• sugarContent0.2 g