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Also known as: panch phoron, panch phoran, padkaune masala, five spice seed mix, bengali 5 spice, bengali five spice, panch puran, indian five spice blend, five spice mix, bengali five spice blend
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
It consists of equal parts of Fenugreek (methi), Nigella (kalonji), Cumin (jeera), Black Mustard (rai), and Fennel (saunf) seeds.
When stored in an airtight container in a cool, dark place, it stays fresh and aromatic for up to one year.
While it can be ground, it is traditionally used whole in tempering (tadka) to provide bursts of flavor and texture.
You can make your own by mixing equal parts of cumin, fennel, nigella, fenugreek, and black mustard seeds.
No, it is aromatic and pungent rather than 'hot' spicy. The mustard and fenugreek provide a slight bitterness and depth.
It is essential in Bengali cuisine for dals, vegetable stir-fries (shukto), fish curries, and pickles.
If the seeds lose their distinct aroma or if you see any signs of moisture or mold, it should be discarded.
It is not necessary to freeze it; dry storage is sufficient. Freezing may introduce moisture which can ruin the seeds.
Yes, it contains no root vegetables or onion/garlic, making it suitable for Jain and Sattvic diets.
bengali five spice is a versatile ingredient found in cuisines around the world. With 385 calories per 100g and 17.5 grams of protein, it's a nutritious addition to many dishes.
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This usually happens if the fenugreek seeds are overcooked or burnt during the tempering process.