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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."
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7 m servings 28 cals
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 g fat; 3.5 g carbohydrates; 1.4 g protein; 0 mg cholesterol; 7 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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.