Paanch Phoran

Print Recipe

Prep Time 15

Course Spice Mixtures and Pastes

Cuisine West Bengal

Servings g (5 oz)

Calories 4 kcal

Equipment

Mortar and Pestle
Spice Grinder
Sieve
Strainer
Airtight Container

Ingredients

60 g Cumin seeds (⅔ cup)
60 g Fennel seeds (½ cup)
2½ tablespoons Fenugreek seeds
2½ tablespoons Yellow mustard seeds
4 tablespoons Kalonji (Nigella) seeds

Instructions

Dry the spices in the sun for 1-2 days or in a very low oven for several hours.
Put them in a mortar and pound with a pestle.
Alternatively, grind in a spice grinder, to make a fine powder.
Sieve (strain).
Store in an airtight container.

Nutrition

Serving: 150gSodium: 1mgCalcium: 9mgVitamin C: 1mgVitamin A: 6IUSugar: 1gFiber: 1gPotassium: 17mgCalories: 4kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg

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Paanch Phoran

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Instructions

Nutrition

Ingredients