This Bengali mixture is made by combining the following whole spices in equal proportions:
1)cumin seeds/zheera
2)black mustard seeds/sarson
3)fennel seeds/saunf
4)nigella seeds/kalonji
5)fenugreek seeds/methi
Combine and store in a tightly-closed jar.
A Mad Tea Party said,
March 30, 2007 at 11:09 am
[...] that is used sparingly in the Indian kitchen. The Bengalis use it more regularly as part of the panch phoran, a wonderful blend of five spices. Punjabis include it in their mango pickle where it provides the [...]
is this just an excerpt from a long treatise on kalonji? I want to read the rest…!!! I love the spice…. it seems more widely used in middle-eastern breads though….