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Bengali 5-Spice

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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 {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 28 kcal
  • 1%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet

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.
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Reviews

babymama'10
7
8/27/2011

This is great. very fragrant. I use it in lot of my vegetable and lentil dishes. Kalonji is caraway seeds which will provide the authentic Indian smell.