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Per 1tsp
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, Indian five spice blend (Panch Phoron) is considered healthy due to its individual components. It's known to aid digestion, provide antioxidants, and may have anti-inflammatory properties. Since it's used in small quantities, its direct nutritional contribution to a meal is minimal, but its health benefits are derived from the potent compounds in the seeds.
Per 100g, Indian five spice blend contains approximately 10 calories, 0.5g protein, 1.1g carbs, and 0.5g fat. However, it's typically used in very small amounts (e.g., a teaspoon per dish), so its caloric and macronutrient contribution to a meal is negligible. Its primary benefits come from the bioactive compounds in the seeds, offering digestive aid and antioxidants.
Yes, it is well-regarded for its digestive benefits. The blend's components, particularly fennel and cumin seeds, possess carminative properties that can help reduce bloating and gas, promoting smoother digestion. Fenugreek seeds also contribute to gut health and may help regulate blood sugar.
Yes, Indian five spice blend is inherently vegan. It is composed entirely of whole seeds (typically cumin, fenugreek, nigella, fennel, and mustard) and contains no animal products or by-products.
Yes, Indian five spice blend is naturally gluten-free. All the seeds in the blend are free from gluten. However, always check the packaging to ensure there's no cross-contamination during processing if you have severe gluten sensitivity.
Yes, Indian five spice blend is keto-friendly. It is used in very small quantities, and its carbohydrate content is extremely low per serving, making it suitable for ketogenic diets without significantly impacting carb intake.
indian five spice blend is a versatile ingredient found in cuisines around the world. With 10 calories per 1tsp and 0.5 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Indian five spice blend is typically used whole and tempered in hot oil or ghee at the beginning of cooking. This process, called 'Panch Phoron,' releases its aromatic flavors. It's commonly used in Bengali and Eastern Indian cuisine for dishes like vegetable curries, lentil stews (dal), and pickles.
The blend offers a complex flavor profile that is warm, slightly pungent, and subtly sweet. You'll taste the earthy notes of cumin, the bitter undertones of fenugreek, the onion-like flavor of nigella, the sweet anise-like taste of fennel, and the sharp mustardy kick, creating a unique and aromatic experience.
To maintain its freshness and potency, store Indian five spice blend in an airtight container in a cool, dark place, away from direct sunlight and moisture. This prevents the seeds from losing their aroma and flavor prematurely.
When stored properly, whole Indian five spice blend can last for up to 1-2 years, though its peak flavor will diminish over time. Ground spices lose their potency much faster. You can tell if it's still good by its strong aroma; if it smells faint, it's time to replace it.