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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
It consists of equal parts Fenugreek (methi), Nigella (kalonji), Cumin (jeera), Radhuni (wild celery seed) or Black Mustard, and Fennel (saunf).
When stored in an airtight container in a cool, dark place, it remains flavorful for up to one year.
While it can be ground, it is traditionally used as a whole spice 'tadka' (tempering) to provide bursts of flavor in Bengali cuisine.
If Radhuni is unavailable, black mustard seeds are the most common and accepted substitute.
No, they are completely different. Chinese five spice is a powder containing star anise, cloves, cinnamon, Sichuan pepper, and fennel, while Bengali five spice is a whole seed mix.
Crush a few seeds between your fingers; if the aroma is weak or dusty, the spices have lost their potency.
It is essential for Bengali dals, vegetable stir-fries (shukto), fish curries, and various pickles (achars).
It often contains mustard seeds, which is a recognized allergen in many regions.
Freezing is not recommended as moisture can degrade the seeds; a dry, cool pantry is the best storage environment.
bengali five spice blend is a versatile ingredient found in cuisines around the world. With 365 calories per 100g and 16.5 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Yes, as it consists of seeds and does not contain any root vegetables or onion/garlic.