Categories: Sauces, Indian 
      Yield: 1 recipe 
  
           Cumin seeds 
           Black mustard seeds 
           Fennel seeds 
           Nigella seeds 
           Fenugreek seeds 
  
  This spice blend in Bengal, in eastern India, consists of whole seeds of 
  cumin, black mustard, fennel, nigella, and fenugreek in equal amounts. If 
  you aren't accustomed to Indian spice mixtures, you might want to start 
  with a smaller proportion of fenugreek -- perhaps one-third as much as the 
  other spices -- because in large quantities it adds a bitterness that some 
  people find unpleasant.  This blend is not ground, but is heated in ghee or 
  oil just before using to release the flavors of the seeds. The dry seeds 
  can be stored for at least four months in an airtight container away from 
  light and heat. 
   
  * Source: Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking * 
  (by Yamuna Devi) * Published in: The Herb Companion - February/March 1993 * 
  Typed for you by Karen Mintzias