You’ve already heard of Chinese 5 spice, well, here’s my Indian version which is popular in Bengali kitchens.
Dry roast one tablespoon of each of the following:
cumin seeds, black mustard seeds, fenugreek seeds, fennel seeds and nigella seeds
when cool grind to a powder in a pestle and mortar or spice grinder.
This makes around 120g which will keep for a while in an airtight glass jar.
Use it as a rub for fish, meat or add a pinch to soups and casseroles.