BENGALI 5-SPICES

Bengali 5-Spices image

Number Of Ingredients 5

2/3 cup cumin seeds
1/3 cup fennel seeds
1/4 cup black mustard seeds
3 tablespoons kalonji seeds
2 tablespoons fenugreek seeds

Steps:

In a medium cast-iron or nonstick wok or skillet, roast together all the ingredients, stirring and shaking the pan over medium-high heat until heated through, about 2 minutes. Let cool, then store in an airtight container in a cool, dark place, about 1 month at room temperature or about 1 year in the refrigerator.VARIATION: For a Punjabi version, mix the spices and grind them in a spice or coffee grinder until coarsely ground.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves