Bengali Five Spice
India / House Blend
This blend makes much of Bengal's cuisine easily distinguishable from other regions of India. With few exceptions, this blend is used in whole form and fried in oil or ghee until the spices start to sputter and pop. The oil and spices are then added to chutneys, potato dishes and especially lentils. It's also put out as a palate cleanser between courses of Bengali feasts.
Brown Mustard, Cumin, Fennel, Nigella, and Fenugreek Sd
Original Blendsfrom our kitchen to yours