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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
It traditionally consists of equal parts cumin, fennel, fenugreek, nigella (kalonji), and wild celery seeds (radhuni), though mustard seeds are often used as a substitute for radhuni.
When stored in an airtight container in a cool, dark place, the whole seeds will maintain their potency for up to 1 year.
While you can, it is traditionally used whole in tempering (tadka). Grinding changes the flavor profile significantly, making it more bitter due to the fenugreek.
If you don't have the blend, mix equal parts of cumin, fennel, nigella, fenugreek, and black mustard seeds.
No, they are completely different. Chinese Five Spice is a powder containing star anise, cloves, cinnamon, Sichuan pepper, and fennel, while Bengal Five Spice is a whole seed mix.
Crush a few seeds between your fingers; if the aroma is weak or musty, the spices have lost their essential oils and should be replaced.
It is not recommended as moisture from the freezer can damage the seeds and cause them to lose their characteristic crunch and aroma.
It is essential in Eastern Indian and Bangladeshi cuisine, commonly used in dals, vegetable stir-fries (shukto), and fish curries.
bengal five spice blend is a versatile ingredient found in cuisines around the world. With 375 calories per 100g and 16.5 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Yes, it is naturally nut-free, but always check packaging for potential cross-contamination if buying pre-mixed blends.
This usually happens if the fenugreek seeds are overcooked or burnt during the tempering process. Fry only until the seeds start to pop.