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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
It traditionally consists of equal parts of Cumin (Jeera), Fennel (Saunf), Nigella (Kalonji), Fenugreek (Methi), and Wild Celery or Mustard seeds (Rai/Radhuni).
When stored in an airtight container in a cool, dark place, it stays fresh for up to 1 year, though the aroma is strongest in the first 6 months.
Freezing is not recommended as moisture can affect the seeds; a dry pantry is the best storage environment.
You can make your own by mixing equal parts of cumin, fennel, nigella, fenugreek, and brown mustard seeds.
No, spices should be kept dry. They are cleaned during processing and the high heat of tempering kills any surface bacteria.
No, it is aromatic and savory rather than 'hot' like chili. It provides a complex, earthy, and slightly bitter flavor profile.
It is a staple in Bengali, Odia, and Assamese cuisine, used in dals, vegetable stir-fries (shukto), pickles, and fish curries.
This usually happens if the fenugreek seeds are overcooked or burnt during the tempering process. Fry only until the seeds start to pop.
Yes, the whole seeds in this blend are naturally gluten-free.
indian five spice blend 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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