Panch Phoran

Ingredients cumin seed, fennel seed, nigella seed, fenugreek seed, mustard seed
Uses Always used whole and never ground.  Traditionally, it is used with vegetables, chicken or beef curry, fish, lentils.  Typically it is fried in oil or ghee, which causes it to "pop".  This technique is known as "tempering".  After tempering, other ingredients are added to the fried spices to be coated in the mixture.
Taste & Aroma spicy, deep, rich
Handling / Storage Store in a cool, dry place.
Qualities Gluten-Free, Vegan
Shelf Life 3 years



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