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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
It typically lasts 6 to 12 months. While it doesn't spoil quickly, it loses its potency and aroma over time.
Yes, you can freeze it in an airtight container to extend its shelf life up to 2 years and maintain freshness.
A mix of garam masala, extra coriander powder, and amchur (dried mango powder) is the best alternative.
Most commercial blends contain salt or black salt (kala namak), so adjust your recipe's salt accordingly.
It has a medium heat level, primarily from dried red chilies, but it is more aromatic and tangy than purely hot.
If the powder has lost its strong aroma, looks faded in color, or shows signs of clumping/mold, it should be replaced.
Yes, it works excellently in tawa pulao, masala pav, spiced potato fillings, or even sprinkled on roasted vegetables.
Generally yes, but check the label for 'asafoetida' (hing), which sometimes uses wheat flour as a processing agent.
The tanginess comes from amchur (dried mango powder) and sometimes citric acid or black salt included in the blend.
pav bhaji spice blend is a versatile ingredient found in cuisines around the world. With 285 calories per 100g and 11.2 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →It is best added in the middle of the cooking process, once the base aromatics are sautéed, to ensure it cooks through without burning.