bengali-5-spice

Bengali 5-Spice

1 Review Add a Pic
  • Prep

    5 m
  • Cook

    2 m
  • Ready In

    7 m
Fran
Recipe 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.”

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Ingredients

Adjust Servings

Original recipe yields 1 1/2 cups

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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Review (1)

Rate This Recipe
babymama'10
7

babymama'10

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.

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Nutrition

Amount Per Serving (24 total)

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

Based on a 2,000 calorie diet

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