Bengali 5-Spice

⅔ cup cumin seeds

⅓ cup fennel seeds

¼ cup black mustard seed

3 tablespoons dried oregano

2 tablespoons fenugreek seeds

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.