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bengali five spice.
VegetarianVeganGluten-freeDairy-freeNut-freePeanut-freeSoy-freeEgg-freeShellfish-freeHoney-freeAlcohol-free
ALSO KNOWN AS
panch phoronpanch phoranpadkaune masalafive spice seed mixbengali 5 spicebengali five spicepanch puranindian five spice blendfive spice mixbengali five spice blend
SERVING
CALORIES
385
PROTEIN
17.5g
CARBS
44.2g
FAT
18.6g
FIBER
33.1g
NUTRITION PROFILE · per 100 g
Everything in this ingredient.
MACRONUTRIENTS
Calories385kcal—
Protein17.5g35%
Carbohydrates44.2g16%
Fiber33.1g118%
Sugar1.5g3%
Total fat18.6g24%
Saturated fat1.2g6%
Trans fat0g—
Cholesterol0mg0%
Water8.0g—
MINERALS
Sodium65mg3%
Potassium1450mg31%
Calcium820mg63%
Iron32.5mg181%
Magnesium310mg74%
Phosphorus420mg34%
Zinc4.8mg44%
Copper0.90mg100%
Manganese2.1mg91%
Selenium12.5µg23%
VITAMINS
Vitamin A45µg5%
Vitamin C12mg13%
Vitamin D0µg0%
Vitamin E2.5mg17%
Vitamin K40µg33%
Thiamin (B1)0.40mg33%
Riboflavin (B2)0.30mg23%
Niacin (B3)3.5mg22%
Pantothenic acid (B5)0.60mg12%
Vitamin B60.50mg29%
Folate (B9)15µg4%
Vitamin B120µg0%
%DV based on a 2,000 cal diet. Source: USDA FoodData Central. A dash in the %DV column means there’s no established Daily Value for that nutrient.
MEASUREMENT CONVERSIONS
How much is what.
1 cup150g
1 tablespoon9g
1 teaspoon3g
1 oz28.4g
1 lb453.6g
1 ml0.6g
1 liter600g
HEALTH BENEFITS
Why eat it.
- ✓Aids digestion and reduces bloating due to fennel and cumin
- ✓Rich in antioxidants from nigella and fenugreek seeds
- ✓Helps regulate blood sugar levels
- ✓Contains anti-inflammatory properties
- ✓Good source of essential minerals like iron and calcium
COOKING TIPS
In the kitchen.
- 1Always temper in hot oil or ghee (tadka) until the seeds pop to release flavor
- 2Traditionally used as whole seeds; do not grind into a powder
- 3Be careful not to burn the seeds, especially the fenugreek, as it becomes very bitter
STORAGE
Keep it fresh.
- Store in an airtight glass container to preserve essential oils
- Keep in a cool, dark, and dry place away from direct sunlight
- Use within 12 months for maximum aromatic potency
FAQ
Frequently asked questions.
What are the five spices in Bengali Five Spice?
It consists of equal parts of Fenugreek (methi), Nigella (kalonji), Cumin (jeera), Black Mustard (rai), and Fennel (saunf) seeds.
How long does Panch Phoron last?
When stored in an airtight container in a cool, dark place, it stays fresh and aromatic for up to one year.
Can I grind Bengali Five Spice into a powder?
While it can be ground, it is traditionally used whole in tempering (tadka) to provide bursts of flavor and texture.
What is the best substitute for Panch Phoron?
You can make your own by mixing equal parts of cumin, fennel, nigella, fenugreek, and black mustard seeds.
Is Bengali Five Spice spicy/hot?
No, it is aromatic and pungent rather than 'hot' spicy. The mustard and fenugreek provide a slight bitterness and depth.
What dishes use Panch Phoron?
It is essential in Bengali cuisine for dals, vegetable stir-fries (shukto), fish curries, and pickles.
How do I know if the spice mix has gone bad?
If the seeds lose their distinct aroma or if you see any signs of moisture or mold, it should be discarded.
Can I freeze Panch Phoron?
It is not necessary to freeze it; dry storage is sufficient. Freezing may introduce moisture which can ruin the seeds.
Is it suitable for a Jain diet?
Yes, it contains no root vegetables or onion/garlic, making it suitable for Jain and Sattvic diets.
Why does my dish taste bitter after using it?
This usually happens if the fenugreek seeds are overcooked or burnt during the tempering process.
RECIPES
Cook with bengali five spice.
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