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Bengali 5-spice mix

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Ingredients for 1 servings:

  • 2 ½ tbsp fennel seeds
  • 2 tbsp mustard seeds, black
  • 1 tbsp fenugreek, whole
  • 1 tbsp black cumin, whole
  • ½ tbsp cumin, whole

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Mix all the seeds, place in a screw-top jar or a tightly sealed container, and store in a dark, dry place. It’s great in stews, chutneys, and with meat and fish, vegetables, and lentils. For Indian curries, roast the whole seeds in a little neutral oil or ghee. For a barbecue marinade, grind the spice mixture in a mortar and pestle and mix with neutral oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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