Ingredients Jump to Instructions ↓

  1. 1 tablespoon cumin seeds

  2. 1 tablespoon fennel seeds

  3. 1 tablespoon mustard seeds

  4. 1 tablespoon nigella seeds -- (black onion seeds)

  5. 1 tablespoon fenugreek seeds

Instructions Jump to Ingredients ↑

  1. Preparation : This mix of whole spices comes from Bengal in the east of India, where it is used to flavor pulses and vegetable dishes. It may be put into hot oil to perfume it before other ingredients are added, or it is used to spice the ghee that is poured over a dish of lentils as it is served. Mix all the spices together. Stored in an airtight jar, the blend will keep for 3-4 months. Source: Jill Norman "The Complete Book of Spices", Viking Studio Books, 1991 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground.


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