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Ingredients7 m servings 28 cals
Original recipe yields 24 servings (1 1/2 cups)
- 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.
Per Serving: 28 calories; 1.5 g fat; 3.5 g carbohydrates; 1.4 g protein; 0 mg cholesterol; 7 mg sodium. Full nutrition
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