Panch Phoran Whole

Product Overview

Literally translated as "five spices," Panch Phoron is also known as Panch Phoran or Paanch Phoron. The seeds that make up this spice mixture, which is frequently used in Bangladesh and Eastern India, are cumin, brown mustard, fenugreek, nigella, and fennel. To bring out their potent flavours, the entire spices are either dry-roasted or fried in oil, depending on how they will be used.

Bengali cuisine uses Panch Phoran, a very traditional spice mixture made up of of 5 key spices. Fennel, black mustard, nigella, golden fenugreek, and cumin seeds are all included in panch phoron. To bring out their potent flavours, the entire spices are either dry-roasted or fried in oil, depending on how they will be used. When used as a rub for meats, an ingredient in stews, a garnish for vegetables, or a pickling agent for vegetables, panch phoron is wonderful.

Detailed Information

Ingredients: Fennel, mustard, and cumin seeds.
Utilizing Panch When used as a rub for meats, an ingredient in Indian stews, a garnish for vegetables, or a pickling agent for vegetables, phoron is wonderful.
Cumin may encourage the release of pancreatic enzymes, which are crucial for healthy digestion and nutrient assimilation.
Cumin's volatile oil concentration, like that of other carminative spices, accounts for its digestive-stimulating properties.

Vegetarian only. No flavours that are artificial. without preservatives
Ziplock packing guarantees product freshness and preserves its distinctive flavour.

In addition to aiding in digestion, panch phoran gives your food an extra boost of flavour and aroma. Many bengali cuisines use panch phoran to give the dishes a unique flavour. Panchphoran is not roasted or ground, unlike other mixes. With addition to aiding in digestion, panch phoran gives your food an extra kick of flavour and perfume. 

Product Specification

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