Bengali 5-Spice Recipe

  • 2/3 cup cumin seeds
  • 1/3 cup fennel seeds
  • 1/4 cup black mustard seed
  • 3 tablespoons dried oregano
  • 2 tablespoons fenugreek seeds
  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.