Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary

prep:
5 mins
cook:
2 mins
total:
7 mins
Servings:
24
Yield:
1 1/2 cups
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

28 calories; protein 1.4g; carbohydrates 3.5g; fat 1.5g; sodium 6.6mg. Full Nutrition
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Reviews (1)

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/28/2011
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. Read More
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