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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, Bengali five spice mix is very healthy as it is composed of five whole seeds that are rich in minerals and antioxidants. It adds significant flavor to dishes without the need for excess salt, sugar, or unhealthy fats.
This mix aids digestion and reduces bloating due to the carminative properties of fennel and cumin. It also offers anti-inflammatory benefits from nigella seeds and may help regulate blood sugar levels thanks to the soluble fiber in fenugreek.
Per 100g, the mix contains 375 calories, 58.33g of carbohydrates, and 16.67g of protein. However, because it is used in very small quantities—usually a teaspoon per dish—its caloric and carb contribution to a meal is minimal.
Yes, Bengali five spice mix is naturally vegan and gluten-free. It consists entirely of whole plant-based seeds (fenugreek, nigella, cumin, black mustard, and fennel) with no additives or grains.
Yes, it is keto-friendly. While it contains carbohydrates, the serving size used in cooking is so small that it will not significantly impact your daily net carb count or kick you out of ketosis.
Also known as Panch Phoron, it has a complex, earthy, and slightly bittersweet flavor profile. The fennel provides a hint of sweetness, while the mustard and fenugreek add a pungent, slightly bitter depth that becomes nutty when toasted.
It is traditionally used as whole seeds rather than a ground powder. The seeds are typically 'tempered' in hot oil or ghee at the beginning of cooking until they pop and become fragrant, creating a flavorful base for dals, vegetable stir-fries, and fish curries.
bengali five spice mix is a versatile ingredient found in cuisines around the world. With 375 calories per 100g and 16.67 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →No, they are completely different. Chinese five spice is a ground powder featuring cinnamon, cloves, and star anise, whereas Bengali five spice is a whole-seed blend of cumin, fennel, and mustard. They have entirely different flavor profiles and cannot be substituted for one another.
Store the mix in an airtight container in a cool, dark place like a pantry. Because the seeds are kept whole, they retain their oils and flavor for a long time, typically lasting 1 to 2 years before losing potency.
Traditionally, no. It is designed to be used as whole seeds to provide texture and bursts of flavor. However, you can dry-roast and grind it into a powder if you prefer a more uniform flavor distribution or want to use it as a dry rub for meats.