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Bengali 5-Spice

Rated as 4.33 out of 5 Stars

"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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7 m servings 28
Original recipe yields 24 servings (1 1/2 cups)


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  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

Per Serving: 28 calories; 1.5 3.5 1.4 0 7 Full nutrition

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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.

With all due respect. Bengali five spice or panch phoron, as it is called locally, is not made with oregano. Cumin, fennel, fenugreek are a staple, as it kaloanji (in Hindi) or Kalo jeere (in Be...